Argentine Galician Style Tuna Pie

Empanada gallega arrived in Argentina through Spanish immigration, specifically from Galicia, and kept its original name even though it actually resembles what’s called a “tarta” in Argentina: a large round or rectangular filled dough, rather than the classic individual empanadas.

The traditional filling combines tuna, bell peppers, tomato, and onion, though it’s also adapted with chicken, ham, or spinach depending on each family’s taste.

Argentine Galician Style Tuna Pie

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• Prep Time: 1 hour 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8 servings
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

• 4 cups of all-purpose flour
• 1 cup of warm water
• 1/2 cup of olive oil
• 1 teaspoon of salt (for the dough)
• 1 teaspoon of sweet paprika (optional, for the dough) (optional)
• 10 g of fresh yeast (about 0.35 oz)
• 2 cans of tuna, drained
• 2 of onions, chopped
• 2 of bell peppers, chopped
• 2 of tomatoes, chopped
• to taste of salt and pepper
• 1 of beaten egg, for brushing (optional)

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Instructions

1. Make the dough, place the flour in a bowl, make a well in the center, and add the warm water, oil, salt, and paprika if using. Add the yeast and bring the ingredients together into an elastic dough.
2. Let it rise, cover the dough with a cloth and let it rest for 1 hour, or until doubled in size.
3. Prepare the filling, in a skillet with a little oil, sauté the onion and bell pepper until soft.
4. Add the tomato, stir in the chopped tomato and cook a few more minutes until softened.
5. Add the tuna, remove from heat, mix in the drained tuna, and season with salt and pepper to taste.
6. Assemble, divide the dough into two parts, roll out the first on an oiled baking dish, and spread the filling over it.
7. Close, roll out the second part of the dough and cover the filling, sealing the edges well.
8. Brush and bake, brush with beaten egg, poke two small holes in the surface with a knife, and bake at 180°C (355°F) for 35 minutes, until golden.

Tips for getting it right

• Letting the dough rise for the full time is key to getting a soft, fluffy texture.
• The small holes in the surface let steam escape during baking, keeping the dough from puffing up too much.
• Tuna can be swapped for shredded chicken, ham, or spinach depending on family preference.
• Letting the filling cool a bit before assembling keeps the dough from getting too soggy.

Traditional variations

• There are versions with chicken, ham and cheese, or spinach and cheese instead of the classic tuna filling.
• Some families add chopped hard-boiled egg to the filling for extra texture.

How to serve

Empanada gallega is served warm or at room temperature, sliced into portions like a pie.

It’s great as a light main dish or as an appetizer to share at gatherings.

Recommended sides

• Green salad
• White wine
• Crusty bread

Did you know?

Despite being called an “empanada,” empanada gallega actually resembles what’s known in Argentina as a “tarta”: one large filled dough, rather than the individual portions typical of criollo empanadas.

This dish arrived in Argentina with Galician immigration and became a family-table classic, keeping its original name in honor of its origin in Galicia, Spain.