are large turnovers that originated in Galicia, a northwestern province in Spain. Empanadas Gallegas
or in English, Galician Turnovers or Pasties are very popular and have spread not only to every region in Spain, but all over Latin America and beyond. The individual version, called Empanadillas
have always been popular among fishermen, farmers and travelers, since they are easy to transport, need no plate and can be eaten anywhere without making a mess. If you have an active lifestyle, they make great snacks to take cycling, hiking or backpacking!
If you want to prepare a tapa or meal ahead of time and freeze for later, empanadillas are a good option. We suggest making a double-recipe of dough, preparing both tuna and meat fillings. Assemble all empanadas and bake only half of them. Freeze the rest to serve when unexpected guests arrive or you just don't feel like cooking dinner!
Learn all about Galicia's Regional Cuisine in our article, Spanish Regional Cuisine - Galicia.
Empanadillas Gallegas - Galician Turnovers (c) 2007 L. Sierra Licensed to About.com