Empanadillas Gallegas (Galician Turnovers) Recipe

Name: Empanadillas Gallegas (Galician Turnovers) Recipe
Prep time: 70 min
Cook time: 15 min
Total time: 145 min
Yield: 18 servings
Cuisine: Spanish
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 1 green sweet pepper, diced; 2 large cloves garlic, minced; 1 (28-ounce can) crushed tomatoes, or 5 to 6 large ripe tomatoes, peeled, and diced; 1 teaspoon sweet paprika; 4 cups flour, sifted; 1 teaspoon salt; 1 teaspoon sweet paprika; 1 (0.25-ounce) packet dry yeast, or 0.6 ounces of fresh yeast; 1/3 cup lukewarm water; 3/4 cup olive oil; 1/3 cup lukewarm milk; 24 ounces canned tuna, drained; 3 hard-boiled eggs, chopped; 1/2 to 2/3 cup sofrito; 4 tablespoons raisins; 4 tablespoons olive oil; 2 medium onions, finely chopped; 2 large cloves garlic, minced; 1 1/2 pounds ground beef (10 percent fat or less); Salt, to taste; Freshly ground black pepper, to taste; 2 teaspoons dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon sweet paprika; 2 1/2 teaspoons ground cumin; 4 ounces dry white wine; 1/2 to 2/3 cup sofrito; 1 hard-boiled egg, finely chopped

Galician empanadillas are savory Spanish turnovers, often prepared with a choice of tuna or seasoned ground beef filling, that can be made in a smaller, individual size.

⭐ 4.6 (7 reviews) Prep: 70 minCook: 15 minTotal: 145 minYields: 18 servings

Category Tags:

Appetizer Brunch Snack

Cuisine Tags:

Spanish

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Ingredients

For the Sofrito:

3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
1 green sweet pepper, diced
2 large cloves garlic, minced
1 (28-ounce can) crushed tomatoes, or 5 to 6 large ripe tomatoes, peeled, and diced
1 teaspoon sweet paprika

For the Dough:

4 cups flour, sifted
1 teaspoon salt
1 teaspoon sweet paprika
1 (0.25-ounce) packet dry yeast, or 0.6 ounces of fresh yeast
1/3 cup lukewarm water
3/4 cup olive oil
1/3 cup lukewarm milk

For the Tuna Filling:

24 ounces canned tuna, drained
3 hard-boiled eggs, chopped
1/2 to 2/3 cup sofrito

For the Meat Filling:

4 tablespoons raisins
4 tablespoons olive oil
2 medium onions, finely chopped
2 large cloves garlic, minced
1 1/2 pounds ground beef (10 percent fat or less)
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
2 1/2 teaspoons ground cumin
4 ounces dry white wine
1/2 to 2/3 cup sofrito
1 hard-boiled egg, finely chopped

For Assembly:

1 egg white
1 egg, for optional egg wash

Instructions

Preheat oven to 350 F.
Heat olive oil in a pan; cook chopped onions until transparent, then add peppers and cook until soft. Stir in garlic, then add crushed tomatoes and paprika, cooking until the sauce reduces and thickens; cover and reserve.
Combine flour, salt, and paprika in a large bowl. Dissolve yeast in lukewarm water, then mix with oil and milk. Add this liquid to the flour, mixing until a sticky dough forms. Knead the dough on a floured surface for 8-10 minutes until elastic, then form a ball, cover, and let rise for about 1 hour.
Flake tuna, add chopped hard-boiled eggs, and mix. Stir in 1/2 cup sofrito, adding more as needed to achieve a moist, thick consistency; cover and reserve.
Soak raisins in warm water for 5-10 minutes. Heat olive oil in a pan, sauté onions and garlic until transparent. Add ground beef, season, and cook until done. Drain raisins, then add to beef with parsley, oregano, paprika, cumin, white wine, and chopped egg. Stir in 1/2 cup sofrito, adding more if needed for a moist, thick filling. Mix well, cover, cook on low for 5 minutes, then remove from heat and reserve.
Divide the risen dough in half. Roll out each half to 1/8-inch thickness, then cut into 4-inch squares or circles. Cover the dough pieces to prevent drying.
Beat an egg white. Place a tablespoon of desired filling onto each dough piece. Brush dough edges with egg white, fold, and seal firmly. Arrange empanadas on a lined cookie sheet. Optionally, brush with an egg wash (beaten egg with 2 tablespoons water).
Bake for approximately 15 minutes until golden brown.

Nutritional Info (per serving)

Calories: 478 kcal

Carbohydrate: 30 g

Cholesterol: 102 mg

Fiber: 3 g

Protein: 27 g

Saturated Fat: 5 g

Sodium: 640 mg

Sugar: 5 g

Fat: 27 g

Unsaturated Fat: 0 g