Empanada Gallega: A Slice of Galicia in Every Bite

Picture this: the wind-swept coast of Galicia in north-western Spain, the faint sound of bagpipes (yes, bagpipes!), and a kitchen filled with the tantalising aroma of something baking that smells suspiciously like the best decision you’ll ever make. That, my friends, is the magic of the Empanada Gallega, a dish so steeped in history and flavour that it practically demands your attention. Once you take a bite, you’re not just eating a pie; you’re savouring centuries of tradition wrapped in golden, flaky perfection.

From Pilgrims to Party Plates: A Brief History

The empanada is said to have arrived in Galicia through the influence of Moorish cuisine during Spain’s medieval period. Its name, derived from the Spanish verb empanar, means “to wrap in bread,” which is exactly what it is: a delicious filling snugly wrapped in a golden crust. Back then, it was practical pilgrim food, carried along the famous Camino de Santiago for its portability and ability to keep well. But this wasn’t your average trail mix. It was a portable feast, a slice of comfort on the road—not to mention a bit of a show-off move, proving just how much tastier a packed lunch could be.

The Galicians took this Moorish idea and ran with it, creating a variety of empanadas that showcased the rich ingredients of their coastal and agricultural bounty. The tradition stuck around, evolving over the centuries, and now the empanada is as much a part of Galician life as the crashing waves of the Atlantic or the steep, green hills dotted with sheep. It’s been a staple ever since, served at celebrations, family gatherings, and any occasion that calls for feeding a crowd with something undeniably satisfying. Trust me, no one ever complained about the arrival of an empanada at a party.

Empanada Gallega: Variations as Vast as the Atlantic

The classic Empanada Gallega is typically filled with tuna or cod mixed with sautéed onions, peppers, and tomatoes, all encased in a crust made from olive oil-enriched dough. But let’s not stop there. Galicia’s endless coastline means seafood versions abound, with fillings like octopus (pulpo) and mussels. Venture inland, and you’ll find meatier versions featuring pork, chorizo, or even game. There are even vegetarian versions, where mushrooms, spinach, or seasonal vegetables get their moment in the spotlight.

Each town and family seems to have its own secret twist. Some add raisins for a touch of sweetness, while others spice things up with paprika, lending the dish a smoky depth that lingers on your palate. And don’t even get a Galician grandmother started on whether the dough should be thin and crispy or thick and chewy. Wars have been waged over less, and honestly, both are worth trying—preferably in the same sitting.

Sip, Savour, Repeat: Drinks to Pair with Empanada Gallega

What to drink with your empanada? It depends on the filling, of course, but a chilled glass of Albariño wine from Galicia is a no-brainer. This crisp, fruity white pairs beautifully with seafood-filled empanadas. Its bright acidity cuts through the richness of the pastry and brings out the natural sweetness of the fish. If meatier varieties are on the menu, opt for a glass of robust Mencía red. This earthy wine has just the right amount of boldness to stand up to hearty fillings like pork or chorizo.

Beer lovers won’t go wrong with a refreshing Estrella Galicia, the region’s iconic lager. Its clean, malty flavour is practically designed to wash down bites of pastry perfection. For a non-alcoholic option, a sparkling water with a twist of lemon cleanses the palate nicely, while traditional sidra (cider) adds a rustic touch to the experience, bringing to mind orchard picnics and sunny afternoons.

Perfect Partners on the Plate

Empanada Gallega doesn’t need much in the way of accompaniments, but if you’re looking to make a meal of it, consider a simple salad of mixed greens with a light vinaigrette. It’s a refreshing counterpoint to the richness of the pastry, balancing the boldness of the filling with a crisp, clean bite. A bowl of pimientos de Padrón (those blistered green peppers that are part game, part snack) is another fitting choice. Just be warned: not all of them are mild, and the spicy ones might surprise you!

And if you’re really going all out, end the meal with a slice of Tarta de Santiago, the almond cake that’s as iconic to Galicia as the empanada itself. Paired with a cup of coffee or a glass of sweet licor café, it’s the perfect way to wrap up a feast that feels both traditional and indulgent.

Empanada Gallega Recipe

Ready to bring a little Galician magic to your own kitchen? Here’s how you can create your very own Empanada Gallega. Spoiler alert: it’s easier than you think. And the best part? Once you’ve mastered the basics, you can start experimenting with your own fillings and flavour twists. Who knows? You might end up creating a family classic of your own.

Ingredients for the Dough

• 500g plain flour
• 150ml olive oil
• 150ml lukewarm water
• 10g salt
• 1 sachet (7g) instant yeast

Ingredients for the Filling

• 2 medium onions, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 ripe tomatoes, peeled and chopped (or 200g canned tomatoes)
• 250g tinned tuna (or cod, or your choice of seafood/meat)
• 1 tsp sweet paprika
• Salt and pepper to taste
• Olive oil for sautéing

Method

Start with the dough. In a large bowl, mix the flour, salt, and yeast. Add the olive oil and water gradually, mixing until you have a smooth, elastic dough. Knead for about 10 minutes, then cover with a clean cloth and let it rest for an hour. Use this time wisely: sip on some Albariño and dream of coastal views.

While the dough is doing its thing, prepare the filling. Heat a generous glug of olive oil in a pan, then sauté the onions and peppers until softened. Stir in the tomatoes, paprika, salt, and pepper, cooking until the mixture thickens into a fragrant, hearty stew. Remove from heat, let it cool slightly, and fold in your tuna or chosen filling. This is your chance to taste-test; adjust the seasoning until it’s perfect.

Preheat your oven to 180°C (350°F). Divide the dough in two and roll out each piece into a thin rectangle or circle, depending on your preferred empanada shape. Place one piece on a baking tray, spread the filling evenly over it, leaving a border, and cover with the second piece of dough. Pinch the edges to seal and poke a few holes in the top to let steam escape.

Brush the surface with a little olive oil or beaten egg for that irresistible golden finish, then bake for about 30 minutes or until gloriously golden brown. The hardest part? Waiting for it to cool just enough to dig in without burning your mouth.

Serve warm or at room temperature, ideally with a glass of something Galician and a smug sense of achievement. Once you’ve tasted it, don’t be surprised if you find yourself planning your next holiday to Galicia—or at least your next kitchen adventure.