Galician Tuna Empanada

How to make a Galician Tuna Empanada.


For the Dough:

  • 250 g plain flour (or 175 g plain flour and 75 g corn flour)
  • 75 ml warm water
  • 50 ml olive oil
  • 25 ml white wine
  • 20 g fresh yeast
  • 1/2 teaspoon salt
  • 1 egg (for egg wash)

For the Filling:

  • 225 g Codfish, desalted
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 2 tbs tomato sauce
  • 1 cup of raisins
  • 1 tsp paprika powder
  • 2 tablespoon olive oil
  • 1 teaspoon salt


For the Dough:

  1. Place the flour in a large bowl.
  2. Dissolve the yeast in the warm water.
  3. Add it to the bowl.
  4. Add the olive oil, white wine and salt to the bowl.
  5. If you have a Kenwood or a similar food processor, dissolve the yeast in warm water and add all the ingredients to the bowl.
  6. Mix in low speed for 5 minutes until the dough is smooth.
  7. Start mixing with a spoon and then with your hands.
  8. Place the dough on the clean kitchen countertop and knead until the dough is smooth.
  9. It takes 8-10 minutes.
  10. Shape it into a ball.
  11. Sprinkle some flour over the bowl and place the ball inside.
  12. Cover with a cloth and let it rest for 30 minutes.

For the Filling:

  1. Heat 2 tablespoons olive oil in a large pan over low-medium heat.
  2. Stir in chopped onion, bell pepper and garlic.
  3. Add salt and cook over medium heat until soft and golden.
  4. Around 15 minutes.
  5. Chop the cod in small pieces.
  6. Add the cod to the pan.
  7. Add tomato sauce, raisins and paprika powder.
  8. Mix and cook for 5 to 8 minutes.
  9. The filling needs to be a little bit juicy.
  10. Set aside.

Shape the dough and bake:

  1. Divide the dough into two equal pieces, one will the be the base and the other one the cover.
  2. Preheat oven 200ºC.
  3. Top and bottom heat.
  4. Place baking paper in a baking sheet.
  5. Stretch on of the pieces with a rolling pin until you get a thin sheet, around 2-3 mm thickness.
  6. Place the dough on the baking sheet.
  7. Spread the filling over the dough, but leave some space around the edge to close the empanada.
  8. Stretch the other dough piece.
  9. Need to be the same size as the first sheet.
  10. Lay it down over the filling. Seal the edges.
  11. Brush the surface with beaten egg and bake for 30 minutes until golden. 200ºC.
  12. Remove from the oven and allow to cool down before eating it.
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