Empanada Gallega (Galician patty)

500 grams of flour
25 grams of fresh yeast
160 ml water
50 ml white wine
1 pinch of salt
olive oil
1 egg
1/2 kg of onions
350 g of tuna (drained)
4 tablespoons of tomato sauce
sweet paprika



Peel and chop onions. Place it in a saucepan with olive oil (add plenty, extra olive oil will be used for the dough)  over medium heat until onions start to become transparent. Then add 1 tablespoon paprika, mix a little and add the drained tuna. Mix well.

Take out from fire, drain the olive oil and put aside. Add the tomato sauce.


For dough preparation, place the flour in a large bowl, along with salt and wine. Heat some water, dissolve yeast in it and add the rest. We also incorporate 8 or 10 tablespoons olive oil from the sauce.

Knead with hands. Cover with a cloth and let stand until doubled in volume, the time it takes will depend on the ambient temperature.


Once the dough is ready, knead again a little while with your hands and split the dough into two parts. Take the one which is a little bigger, stretch and put in the bottom of a baking tray.

Spread the filling evenly over the rolled dough on the baking tray.


Stretch the other half of dough and cover the filling. Cut the excess dough from the sides and close the patty joining the two parts of dough. Extra dough can be used for decoration. 


Beat an egg and add a little paprika, with this paint he entire surface of the patty.

Finally pierce the surface with a fork  (so patty can breathe during baking). Place the baking tray into a preheated oven at 200 ° C down to 180 ° C and let until golden (30 to 40 minutes)

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