the empanada gallega recipe: spanish pies with eggs, red pepper and tuna, in an olive oil crust
Last year I debuted this wonderfully easy empanada gallega recipe for my beach volley team party and it was a huge success.
But for the next party, my Christmas dinner, I decided to make handy, one bite empanada gallega mini pies. No knife, forks etc needed. My friends loved them :-). Which made them enter the Winter Brunch project: they’re a great savory and nutritious addition to the menu.
The dough is quite similar to my olive oil pie crust recipe, only it has a really copious amount of olive oil. But, you know, it’s party time!
empanada gallega recipe aka spanish tuna pies
- 2,5 cups 00 flour
- 1/2 cup water
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons extra-virgin olive oil
- 6 eggs
- 2 red peppers
- 2 shallots or 1 big red onion
- 4 medium tomatoes
- 17,6 oz olive oil canned tuna 500 gr
Preheat oven to 180°C.
Work the dough ingredients (with your hands or with a mixer ) until it forms a ball that collects all the flour from the walls into a ball.
Hard boil the eggs. Dice peppers, tomatoes and onions (or shallots). Heat olive oil in a large frying pan, add the diced vegetables and cook for about 20 minutes, until their juices evaporate almost completely.
Peel and dice eggs. Add them to the red pepper.
Crumble the tuna with your hands and add it to the rest of the ingredients. Mix well, taste and salt to taste.
Grease a muffin/cupcake pan with olive oil. Form a small dough ball with your hands (more or less big as the diameter of the cavities in your muffin pan), than press it between the your palms.
Place this disk on the bottom of each muffin pan cavity and work it with your hands to make it adhere to the walls. Place a spoonful of filling inside the pie. Form another dough disk (smaller) and place it on top, trying to close the edges to keep filling inside the pie.
Bake 35-40 minutes, until golden brown.
enjoy your empanada gallega