{"id":17607,"date":"2019-01-21T09:49:54","date_gmt":"2019-01-21T08:49:54","guid":{"rendered":"https:\/\/bake-street.com\/?p=17607"},"modified":"2026-04-08T12:28:07","modified_gmt":"2026-04-08T10:28:07","slug":"empanada-gallega-galician-pie","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/empanada-gallega-galician-pie\/","title":{"rendered":"Empanada gallega, Galician pie"},"content":{"rendered":"<p>One of the things I like most in the world is <em>empanadas<\/em>&#8230; Well, I like a lot of things because it&#8217;s true that I love to eat, but I think there&#8217;s nothing more satisfying in this world than enjoying a good homemade <strong>Empanada gallega or Galician pie<\/strong> with a glass of Albari\u00f1o wine. Is there greater happiness than that?<\/p>\n<p>They fascinate me for as long as I can remember. My mother used to make it every Sunday (now she only does it once in a while, since I don&#8217;t live there and I don&#8217;t ask for it every other day!), it was without a doubt my favorite dinner. I could eat half with my eyes closed! And to this day I still like it the same or even more.<\/p>\n<p><!--more--><\/p>\n<p>My favorite empanada <strong>has always been tuna with tomato and peppers<\/strong>. I know it&#8217;s one of the most classic and traditional, but for me it&#8217;s the best. Let&#8217;s see, I&#8217;m not going to deny a piece of empanada of octopus, meat&#8230; In fact everything seems perfect to me, but if you give me a choice, I will always choose the tuna.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-980x1200.jpg\" alt=\"Empanada gallega, Galician pie\" \/> <\/picture><\/div>\n<h5>Empanada gallega.<\/h5>\n<p>The Galician <em>empanada<\/em> could be defined as a <strong>savory, wonderful and fascinating pie<\/strong>. It is elaborated with a dough that does not contain yeast, it is stretched giving it a very fine thickness and it is filled with previously cooked salty ingredients. Then it is covered with another piece of dough, decorated and baked. It is usually served cold or at room temperature.<\/p>\n<p>The <em>empanada<\/em> is a typical Galician dish that is eaten at any time of the year. It is always prepared with products from its coasts and lands.<\/p>\n<p>The <em>empanadas<\/em> in Galicia are known from the time of the Goths in s. VII where <strong>they specified rules for their preparation<\/strong>. It was a perfect meal for travelers due to the ease with which it could be transported.<\/p>\n<p>There is a wide variety of recipes for making empanadas. Its fillings can be very varied, from octopus, mussels, cod, sardines, meat, vegetables&#8230; In my case I will leave you one of the most classic and delicious, the tuna <em>empanada<\/em>.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-4-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-4-980x1200.jpg\" alt=\"Empanada gallega, Galician pie\" \/> <\/picture><\/div>\n<h5>If there&#8217;s one key element to getting a good <em>empanada<\/em>, that&#8217;s the dough.<\/h5>\n<p>Traditional empanada dough <strong>has no yeast<\/strong>. It is a very fine dough with a crunchy finish and a slightly flaky texture that we will achieve thanks to the presence of oil. It is very important to bake the <em>empanada<\/em> well so that the dough is crispy and well cooked.<\/p>\n<p>The recipe I have followed to make the dough is by\u00a0<strong>Isabel<\/strong>\u00a0&#8220;<a href=\"https:\/\/lacocinadefrabisa.lavozdegalicia.es\/como-hacer-masa-de-empanada-de-mi-tia-aurita\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>La Cocina de Frabisa<\/strong><\/a>&#8220;. I&#8217;ve been making it for a long time and it&#8217;s, without a doubt, the one I like the most of all the ones I&#8217;ve tried. The result is simply spectacular.<\/p>\n<p>To seal or close the <em>empanada<\/em> there is a tradition that makes it characteristic and particular. This process or method<strong> is called <em>repulgue\u00a0<\/em><\/strong>(I don\u00b4t know how is called this method in English). It consists of closing the edges of the dough superimposing one fold on another. The best way for you to know how to do this is by <a href=\"https:\/\/www.youtube.com\/watch?v=x3P9yzAEH2w&amp;t\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>watching this video<\/strong><\/a>.<\/p>\n<p>In case you don&#8217;t know how to do it, nothing happens. Just try to close the edges of the <em>empanada<\/em> well to prevent part of the filling from coming out. The outside appearance may not be as eye-catching, but the result will be just as good.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-10-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/01\/empanada-gallega-10-980x1200.jpg\" alt=\"Empanada gallega, Galician pie\" \/> <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"<p>One of the things I like most in the world is empanadas&#8230; Well, I like a lot of things because it&#8217;s true that I love to eat, but I think there&#8217;s nothing more satisfying in this world than enjoying a good homemade Empanada gallega or Galician pie with a glass of Albari\u00f1o wine. Is there [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17617,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3620,808,602,642],"tags":[970,969,739,778,659],"class_list":["post-17607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-espanolas","category-recipe","category-tarts-pies","category-vegetables-others","tag-galician-food","tag-onion","tag-red-pepper","tag-tomato","tag-tuna"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Empanada gallega, Galician pie - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Empanada gallega or Galician pie could be defined as a salty pie. 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