Empanada Gallega with Seafood and Peppers
A Galician-style baked pastry filled with tender cod, mussels, and roasted peppers in a savory onion sauce. Golden, flaky, and deeply satisfying—authentic Spanish comfort food.
- Total time
- 55 min
- Servings
- 4
- Calories
- 512
- Protein
- 22g
Ingredients
- 10 oz cod fillet, skinless
- 8 oz mussels, debearded
- 1 large yellow onion, sliced
- ¾ cup roasted red peppers (jarred), sliced
- 2.5 cups all-purpose flour, divided
- 6 oz butter, cold and diced
- 1 whole egg
- 2 clove garlic clove, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Mix 2.25 cups flour with 0.5 tsp salt. Add 6 oz cold diced butter and rub with fingertips until breadcrumb texture.
- 2
Add 6–8 tbsp ice water gradually, mixing gently until dough just comes together. Wrap in plastic; chill 20 minutes.
- 3
Heat 2 tbsp olive oil in a large skillet over medium. Add sliced onion; sauté until golden and soft, ~8 minutes.
- 4
Add minced garlic; cook 1 minute until fragrant. Stir in roasted peppers and remove from heat.
- 5
Cut cod into bite-sized chunks. Add cod and mussels to the pan; toss gently with salt and pepper. Let cool 5 minutes.
- 6
Divide chilled dough in half. Roll one piece to 1/8-inch thick on floured surface; fit into 9-inch pie dish.
- 7
Spread cooled filling evenly over dough base. Roll second dough piece; place over filling and trim edges.
- 8
Crimp edges with a fork. Brush with beaten egg. Cut three small slits in the top for steam.
- 9
Bake at 400°F for 25–30 minutes until deep golden brown. Cool 5 minutes before cutting.
Tools you’ll need
- large skillet
- 9-inch pie dish
- rolling pin
- fork
- pastry brush
- oven
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