Galician-Style Empanada

Empanada Gallega

In Galicia, an empanada is a large, stuffed, savory pie. Fillings vary based on the season and the taste of the cook. We wrapped GOYA® Pre-made Puff Pastry Dough around savory bonito (a tunalike fish) for a fresh, individually-sized variation.

Serves 6

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

1 medium Spanish onion, finely chopped (about 1 cup)

2 tbsp. chopped GOYA® Fancy Sliced Pimientos

2 tsp. GOYA® Minced Garlic

2 cans (4 oz. each) GOYA® Bonito, drained

¼ cup GOYA® Tomato Sauce

8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 2 tbsp.)

2 tbsp. finely chopped fresh parsely

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 pkg (11.6 oz.) GOYA® Puff Pastry Dough for Turnovers, thawed

1 egg, beaten

Directions

1. Heat oven to 375°F. Heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add pimientos and garlic, cook until fragrant, about 1 minute. Stir in bonito, tomato sauce and olives. Using spoon, break up bonito into small pieces. Cook mixture until tomato sauce begins to boil, about 5 minutes more. Stir in parsley; season with adobo; set aside to cool.
2. Place pastry round on greased foil-lined baking sheet; spoon 1/4 cup bonito mixture in middle of dough round. Using pastry brush, paint beaten egg around edges of dough; place additional dough round on top. Using your fingers, gently press edges of dough together to seal. Repeat with remaining filling to form 6 mini empanadas. Brush beaten eggs over tops. Transfer baking sheet to oven. Cook until dough puffs, turns light golden brown and is cooked through, about 20 minutes. Serve warm.


For more recipes:
Empanadas Argentinas - Delicious Chicken Empanadas
Empanadas - Beef Turnovers - The Perfect Pastry for All Meals
Salvadorean Plantain Empanadas - Empanada del Salvador
Venezuelan Turnovers - Empanada
Argentinean-Style Beef Empanadas - Empanada Argentina
Tip By La Cocina Goya

Perfect Pastries, Every Time!

After gently pressing the edges together, transfer the raw empanadas to the refrigerator to rest for 10 minutes. This dries the egg wash and fuses the dough together. You’ll be left with perfect empanadas – pastry that reveals its buttery flakes and a moist filling that stays put.

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