Exploring Empanadas Gallegas: Savory Stuffed Pastries With a Spanish Soul

Let’s imagine you’re walking through a cobbled street in northern Spain, and the smell of something freshly baked grabs your attention. You follow your nose to a small bakery where golden, flaky pastries sit behind the glass, their crusts shiny and warm, with bits of savory fillings peeking out. You’ve just discovered empanadas gallegas, a traditional Spanish delight that’s been warming hearts and satisfying stomachs for generations.

But what exactly are empanadas gallegas, and why are they so loved? In this article, we’re going to take a deep dive into the delicious world of these savory stuffed pastries, uncovering their origins, how they’re made, why they’re special, and how you can enjoy them—no matter where you are in the world.

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What Are Empanadas Gallegas?

In the simplest terms, empanadas gallegas are large, flat pastries filled with savory ingredients, baked until golden and crispy. The name comes from the Spanish verb “empanar”, which means “to wrap in bread” or “to coat with dough.”

Unlike the small hand pies you might find in Latin America, empanadas gallegas from Galicia—a region in northwest Spain—are often made in large rectangular or round pans, then sliced like pizza or pie. They’re meant to be shared, which makes them a favorite for gatherings, picnics, and parties.

You can think of them as Spain’s version of a stuffed pie, where the filling is packed between two thin layers of dough, then baked to crispy perfection. Every bite tells a story of history, culture, and comfort.

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Where Do Empanadas Gallegas Come From?

Empanadas gallegas come from Galicia, a coastal region known for its fishing villages, green landscapes, and strong Celtic influences. This region has a rich food tradition, especially when it comes to seafood—so it’s no surprise that one of the most famous fillings is tuna with tomato, onion, and bell pepper.

The idea of stuffing dough with meats, fish, or vegetables goes back centuries, even as far as Medieval times. In fact, some food historians believe that empanadas were inspired by Moorish meat pies from North Africa, which traveled to Spain through cultural exchanges during the Middle Ages.

Over time, Galicia made the dish its own, turning it into a baked pastry filled with whatever the land (or sea) had to offer—from sardines and cod to chorizo and even octopus.

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What Makes Empanadas Gallegas Different From Other Empanadas?

You’ve probably heard of empanadas from Argentina, Colombia, or the Philippines. They’re all delicious, but Galician empanadas have some key differences:

1. Shape and Size

Galician empanadas are usually large and flat, often served in slices. In contrast, Latin American empanadas are typically smaller, half-moon shaped, and individually portioned.

2. Baking Method

While many empanadas in other countries are fried, empanadas gallegas are baked, giving them a flaky, golden crust without the greasiness.

3. Filling Base (Sofrito)

Galician fillings always start with a sofrito—a slow-cooked mixture of onions, garlic, tomatoes, and peppers. This base adds a rich, savory flavor and binds the other ingredients together beautifully.

4. Pastry Dough

The dough used in Galicia is often made with olive oil and sometimes includes a bit of the sofrito oil for added flavor and color. It’s sturdy but tender, making it perfect for holding generous fillings.

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Traditional Fillings of Empanadas Gallegas

Let’s take a peek inside these pastries, shall we? The filling possibilities are nearly endless, but here are some traditional favorites from Galicia:

Tuna (Atún)

Probably the most iconic version. It features tuna, onion, red and green bell peppers, garlic, and tomato sauce. Sometimes hard-boiled eggs or olives are added.

Octopus (Pulpo)

For a truly Galician twist, some empanadas are filled with chopped octopus, paprika, and potatoes. It’s like putting Spain’s famous pulpo a la gallega into a pastry!

Meat (Carne)

Ground beef or pork with garlic, onions, and spices makes for a juicy, hearty filling.

Cheese and Spinach (Queso y Espinaca)

A lighter, vegetarian option that’s both creamy and savory.

Sardines and Potatoes

This version uses fresh sardines, thinly sliced potatoes, and sweet onions for a rustic, home-style taste.

Of course, modern twists include mushrooms, chicken curry, or even vegan versions with lentils and tofu. The only limit is your imagination.

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How Are Empanadas Gallegas Made?

Making empanadas gallegas might sound complicated, but once you understand the process, it’s really just three parts:

1. Make the dough
2. Cook the filling (sofrito + main ingredients)
3. Assemble and bake

Here’s a simple version even beginners can follow:

Ingredients for the Dough:

• 3 cups all-purpose flour
• 1/2 cup olive oil
• 3/4 cup warm water
• 1 tsp salt
• 1 tsp sweet paprika (optional, for color)

Ingredients for the Filling (Tuna Version):

• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 tomatoes, peeled and chopped (or 1/2 cup canned)
• 2 cans tuna in olive oil
• Salt and pepper to taste

Steps:

1. Prepare the Dough:
   Mix flour and salt in a bowl. Add oil and warm water. Knead until smooth. Cover and let it rest for 30 minutes.
2. Cook the Filling:
   Sauté onions, garlic, and peppers in olive oil until soft. Add tomatoes and cook until everything blends into a thick mixture. Stir in tuna. Let it cool.
3. Assemble:
   Divide the dough in half. Roll out one half into a thin sheet and place it on a baking tray. Spread the cooled filling evenly. Cover with the second dough sheet. Seal the edges and poke a few holes to release steam.
4. Bake:
   Brush with beaten egg for shine. Bake at 375°F (190°C) for 35–40 minutes or until golden brown.

And voilà! You’ve just made your first empanada gallega.

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How to Eat Empanadas Gallegas

One of the best things about empanadas gallegas is that they can be eaten hot, warm, or even cold. They make a perfect picnic food, lunchbox treat, or party appetizer.

You can:

• Serve them with a side salad for a full meal.
• Cut them into bite-sized squares for tapas night.
• Pair with a glass of Spanish red wine or a cold beer.

No forks, no knives—just pick up a slice and take a bite!

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Why Do People Love Empanadas Gallegas So Much?

Great question. Here’s why they’re such a hit:

They’re Comforting

Empanadas gallegas are like a warm hug wrapped in pastry. They remind people of home, family, and Sunday lunches.

They’re Convenient

Make them ahead, cut into slices, and serve whenever. Perfect for busy schedules.

They’re Customizable

Meat-lover? Vegetarian? Spicy fan? There’s a filling for everyone.

They’re Budget-Friendly

With a few pantry staples, you can feed a crowd. They stretch ingredients without sacrificing flavor.

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Tips for Beginners Making Empanadas Gallegas

• Don’t overfill. Too much filling can make the dough burst.
• Let the filling cool. Hot filling can make the dough soggy.
• Use parchment paper. It makes transferring and baking easier.
• Seal the edges well. Press with a fork to lock everything in.

Making empanadas is a bit like building a sandcastle—be gentle, take your time, and enjoy the process.

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Empanadas Gallegas in Spanish Culture

In Galicia, empanadas are more than just food—they’re a culinary tradition. They’re present at:

• Family reunions
• Religious festivals
• Sunday meals
• Christmas and Easter celebrations

They’re passed from grandmother to grandchild, with each family adding its own special touch. For Galicians, empanadas are a symbol of love, history, and togetherness.

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Bringing a Bit of Galicia to Your Kitchen

Even if you’ve never been to Spain, you can still enjoy this wonderful pastry from your own home. Making empanadas gallegas is a fun and tasty way to explore a new culture, connect with food history, and expand your cooking skills.

So next time you’re thinking about what to bake, skip the cookies. Try a slice of Spain instead. Your kitchen will smell amazing, and your heart—and stomach—will thank you.

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Conclusion

Empanadas gallegas are more than just a savory pastry—they’re a piece of Spanish heritage wrapped in golden dough. They combine the simplicity of basic ingredients with the richness of tradition, offering a versatile and satisfying meal for all kinds of occasions.

Whether you enjoy them with tuna and peppers, chorizo and onion, or mushrooms and cheese, one thing is clear: there’s a little magic in every bite. And once you make them yourself, you’ll understand why this humble dish from Galicia has won the world’s heart—one slice at a time.

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