Quick & Crispy Empanada Gallega (Filo Version)
Looking to bring the authentic taste of Spain to your kitchen without spending hours kneading dough? This Quick & Easy Crispy Empanada Gallega recipe uses delicate filo pastry to create an incredibly light, flaky crust that perfectly complements the savory, herb-infused tuna and roasted red pepper filling. Whether you are a fan of traditional Galician cuisine or simply looking for an easy, impressive dinner idea, this modern filo version delivers that classic, comforting flavor with a satisfying crunch in just a fraction of the time. Get ready to master this Spanish tuna pie that is guaranteed to become a new family favorite.
Authentic Empanada Gallega Recipe (Filo Version)
4
servings30
minutes40
minutes375
kcalIngredients
1 pack of filo pastry sheets (thawed)
3 medium tomatoes, grated (discard the skins)
1/2 red bell pepper, roasted and diced
2 cans of albacore tuna, drained well
Extra virgin olive oil (generous amount for brushing)
1 pinch of saffron threads (crushed)
1 egg, beaten
Salt to taste
1 onion
Directions
- Prepare the Filling: In a small pan, heat a splash of olive oil over medium heat. Add the diced onion and sauté until soft and translucent. Add the diced roasted red pepper, followed by the grated tomatoes, crushed saffron, and salt. Cook down for about 8–10 minutes until the water evaporates and you have a thick, fragrant paste. Remove from heat, stir in the drained tuna, and combine well. Reduce heat to low, stir in the beaten egg, and cook for another 3 minutes until the egg sets and binds the mixture. Let the mixture cool completely (this is the key to keep the filo crisp!).
- Prep the Pastry: Preheat your oven to 375°F (190°C). Lay out your filo sheets on a surface lightly dusted with flour. Cut one filo sheet into 2 equal pieces.
- Assemble:
Brush a baking sheet with olive oil.
Lay one piece of filo down, brushing it with a little olive oil.
Place a portion of the tuna mixture in the center.
Top with the second piece of filo.
Paint the edges with the beaten egg wash and press them together firmly with a fork to seal the pie. - Bake: Bake for 18–22 minutes, or until the filo is golden brown and crispy. Let it rest for 5 minutes before serving.
