Empanada gallega

What makes it empanada gallega

• A thin, bread-like dough, top and bottom.
• Onions and peppers cooked slowly in olive oil, and that oil brushed on the crust.
• Baked as one big pie and cut into squares.

Where it comes from

Empanadas have been baked in Galicia for centuries, and a carving on Santiago's cathedral is often said to show one. It's made to be carried — to fairs, to the fields, to the beach — and eaten cold as often as warm.

The filling changes with the place and the season: tuna or salt cod on the coast, pork loin inland, small scallops or sardines in the rías. What stays the same is the onions and peppers cooked slowly in plenty of oil.

How it varies

De atún

Tuna — the most common filling.

De zamburiñas

Small queen scallops, from the rías.

De raxo

Marinated pork loin, from inland.