Spanish Tuna Empanada, or Empanada Gallega, is a classic savoury pie from Galicia in northern Spain. It has a soft homemade dough, a golden crust, and a juicy filling made with tuna, onion, pepper, tomato, and hard-boiled eggs.

This recipe is perfect for family meals, picnics, parties, or make-ahead lunches because it can be served warm or at room temperature. The most important part is to cook the filling until it is flavourful and thick, but still juicy. If the filling is too watery, the dough can become soggy; if it is too dry, the empanada will lose its lovely texture.

You can use chopped tomato, passata, or, even better, Spanish tomate frito for a more traditional flavour.

Servings: 4–6 - Prep: 25 min - Rising time: 1 hour - Cook: 40 min - Total: 2 hours 5 minutes

Ingredients

For the Dough

• 500 g flour (4 cups)

• 220 ml warm water (about 1 cup minus 1 tbsp)

• 70 ml olive oil (about 1/4 cup + 1 tbsp)

• 7 g fast-action yeast (2 1/4 tsp)

• 8 g salt (1 1/4 tsp)

• 1 egg, for brushing

For the Filling

• 3 tbsp olive oil

• 2 medium onions, finely sliced

• 1 red pepper, diced

• 3 garlic cloves, minced

• 300 g Spanish fried tomato sauce with onion (about 1 1/4 cups) or (chopped tomato or passata)

• 250–300 g tinned tuna, drained (about 9–10 1/2 oz)

• 2 hard-boiled eggs, chopped

• salt and black pepper

Instructions

1. Make the Dough

In a large bowl, mix the flour, fast-action yeast, and salt. Add the warm water and olive oil. Mix until a rough dough forms, then knead for 8–10 minutes, until smooth and elastic. You can knead by hand or use a stand mixer with a dough hook. Place the dough in a lightly oiled bowl, cover, and leave to rise for about 1 hour.

2. Boil the Eggs

While the dough rises, place 2 eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Cool under cold water, peel, chop, and set aside.

3. Cook the Onion and Pepper

Heat the olive oil in a large frying pan over medium-low heat. Add the sliced onions and diced red pepper. Cook slowly for 12–15 minutes, stirring often, until soft, sweet, and lightly golden.

4. Add the Garlic and Tomato

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the chopped tomato, passata, or tomate frito. Cook for 10–15 minutes, stirring occasionally, until the mixture has thickened and is no longer watery. Season well with salt and black pepper.

5. Add the Tuna and Eggs

Remove the pan from the heat and let the filling cool slightly. Stir in the drained tuna and chopped hard-boiled eggs. The filling should be moist and juicy, but not runny. This helps keep the empanada crisp rather than soggy.

6. Prepare the Oven

Preheat the oven to 200°C / 180°C fan / 400°F. Line a large baking tray with baking paper.

7. Roll Out the Dough

Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece into a rectangle or circle, depending on the shape you prefer. Place it on the lined baking tray.

8. Add the Filling

Spread the tuna filling over the dough, leaving a border around the edges. Roll out the second piece of dough and place it over the filling.

9. Seal and Finish

Seal the edges by folding and crimping them together. Make a small hole in the centre of the empanada to allow steam to escape during baking, or prick the top several times with a fork. Brush the top with beaten egg for a golden, shiny crust.

10. Bake

Bake for 35–40 minutes, or until the empanada is golden, crisp, and cooked through. If the top is browning too quickly, loosely cover it with foil for the final minutes of baking.

11. Rest and Serve

Let the empanada rest for at least 10–15 minutes before slicing. Serve warm or at room temperature. It is lovely on its own, with a simple salad, or as part of a tapas-style meal.

Tips and Tricks

✅ Cook the filling until thick. This is one of the most important steps. A watery filling can make the bottom of the empanada soggy.

✅ Let the filling cool slightly before assembling. Hot filling can soften the dough and make it harder to handle.

✅ Use tomate frito if you can. Spanish fried tomato sauce gives the filling a sweeter, richer, more traditional flavour.

✅ Drain the tuna well. Too much liquid from the tuna can make the filling wet.

✅ Do not skip the steam hole. The small hole in the centre lets steam escape and helps keep the crust crisp.

✅ Seal the edges firmly. Fold and crimp the edges well so the filling stays inside while baking.

✅ Roll the dough evenly. Try not to make the dough too thick, or the empanada may feel heavy. A medium-thin layer gives the best balance of filling and crust.

✅ Rest before slicing. Letting the empanada sit for 10–15 minutes helps the filling settle and makes it easier to cut neat slices.

✅ Serve warm or at room temperature. Empanada Gallega is delicious both ways, which makes it perfect for picnics, packed lunches, and sharing plates.

✅ Make it ahead. You can prepare the filling a day in advance and keep it in the fridge until ready to assemble.

✅ Storage tip. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to bring back the crisp texture.