Empanada Gallega is a traditional Spanish pie originating from Galicia, typically filled with tuna, peppers, and onions. It’s a savory dish perfect for sharing and enjoying at any meal.
Preheat the oven to 200°C (400°F).
In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
Add the green and red bell peppers, and cook until they are soft.
Stir in the tuna and season with paprika, salt, and black pepper. Cook for another 5 minutes and set aside to cool.
Roll out half the dough on a lightly floured surface to fit the size of the pie dish.
Transfer the rolled dough to the dish, pressing down to fit the bottom and sides of the dish.
Spoon the tuna mixture onto the dough and spread evenly.
Roll out the remaining dough, place it over the filling, and seal the edges by crimping with a fork.
Pierce the top dough with a fork to create vents. Brush the top with a beaten egg for a golden finish.
Bake in the preheated oven for about 30 minutes or until the crust is golden brown.
Allow the empanada to slightly cool before serving.
