The Galician Tuna and Mackerel Empanada is a traditional Galician dish that is known and enjoyed all over the world.

It is a typical local recipe, which is prepared at home and is one of the most requested in restaurants. Without a doubt, it is very tempting because it is full of flavor and extremely filling.

Furthermore, the recipe includes making a homemade dough and if we add to this all the ingredients it contains, it makes it a very nutritious dish that makes a great contribution to our health.

Without further delay, let’s see the ingredients that are prepared and the step by step of its entire preparation.

How to make Galician tuna and mackerel empanada in soft dough

Ingredients

For the mass

• 2 eggs
• 10 gr. of yeast
• 500 gr. Of flour
• 60 gr. of Manteca
• 175 ml. milk
• Paprika to taste

For the filling

• 2 cans of natural tuna
• 2 cans of Mackerel
• 2 onions
• Olive oil
• Salt to taste
• Pepper to taste
• 2 tomatoes
• 1 Red bell pepper
• 1 Lemon (grated)
• 3 eggs

Preparation

For the mass:

• In a bowl, add the flour, eggs, butter, 10 grams of yeast, paprika to taste and also the milk.
• Then with the help of our hands we integrate all the ingredients forming a ball and then we transfer it to the counter to work it until we achieve a smooth and soft dough.
• Once we reach this texture of the dough, we cover it with a kitchen towel and let it rest for approximately 30 minutes.
• We leave it in a warm place in the kitchen at room temperature.
• When the dough resting time is over, we stretch the dough with the help of a rolling pin and form the base lid.
• Next step, we mold the base lid to a suitable tray or mold previously greased and floured.
• To finish, we roll out the other bun with a rolling pin, forming the top cover of the cake. We reserve.

For the filling:

• It’s very simple, we start by mixing the cans of tuna and mackerel in a container or bowl.
• Then we chop the onion and sauté it with a splash of olive oil in a frying pan.
• Next step, we pour it into the bowl of tuna and mackerel. We also add the tomatoes cut into cubes, the bell pepper cut into strips and previously cooked (preferably).
• We continue adding the chopped hard-boiled eggs and season to taste.
• As a final touch, we flavor it with lemon zest.

For assembly:

• Now is the time to pour the prepared filling into the base lid of the mold that we reserved, and then on top we place the upper lid and close it making a repulgue just like when we do it with empanadas.
• To finish, prick the top of the Galician empanada with a fork so that it does not swell.

For cooking:

• We put the Galician empanada in the oven and on medium-high heat, for approximately 20 minutes or when you can see that it is browning.
• Ready to serve and taste this Galician delight!

Tricks and tips

• If we want an empanada with a more tender and thick dough we can always add a little more yeast, although we know that the indicated amount is more than enough to obtain a dough that is crispy on the outside and at the same time cooked correctly.