Empanada de Zorza: Easy Galician Savory Pie Recipe, Step by Step 2026

Empanada de zorza is a traditional Galician specialty, the kind of savory pie you'll find in bars and bakeries all across Galicia. Making it at home is far easier than it looks, and the result is absolutely delicious. This step-by-step recipe walks you through the whole process.

The filling is a simple, deeply flavorful combination of sweet onions slowly cooked in olive oil and zorza, a paprika-seasoned pork that gives the empanada its signature color and taste. The dough comes together without yeast, so there's no rising time to worry about.

This homemade version uses a no-yeast dough that's rolled thin and baked until crisp and golden. The quantities here make one rectangular empanada slightly smaller than a standard baking sheet, and it serves six as a hearty appetizer or light meal.

Ingredients for Empanada de Zorza

Makes 6 servings

• 2 tablespoons olive oil
• 2 medium onions
• Salt
• 600 g zorza
• 500 g all-purpose wheat flour (plus extra for rolling out the dough)
• 250 ml water
• 50 g olive oil
• 8 g salt
• 1 egg (for brushing the dough)

How to Make Empanada de Zorza Step by Step

1. Cook the Onions

The first thing to do is make the filling, so it has time to cool before you fill the dough. Place a pot over medium heat with 2 tablespoons of olive oil, and when the oil is hot, add 2 medium onions finely chopped. Add salt and cook the onion for about 8-10 minutes.

2. Add and Brown the Zorza

Next, raise the heat a little, add 600 g of zorza, and brown it for about 3 minutes. Remove the pot from the heat and let the filling cool.

3. Mix the Dough Ingredients

While the filling cools, prepare the empanada dough. Put 500 g of all-purpose wheat flour, 250 ml of water, 50 g of olive oil, and 8 g of salt in a bowl.

4. Knead the Dough

Mix and knead these ingredients for about 10 minutes until you have a smooth, homogeneous dough.

5. Let the Dough Rest

Let the dough rest for about 15 minutes in the bowl, covered with a clean cotton cloth.

6. Divide the Dough in Two

On a floured work surface, divide the dough into 2 pieces, one slightly larger than the other. The larger piece will be used for the base of the empanada.

7. Roll Out the Base and Add the Filling

Lightly flour a rolling pin and roll out the larger piece of dough into a rectangular sheet that roughly fits the dimensions of a baking sheet you've already lined with parchment paper. Place the dough on the parchment paper and spread the filling over it, leaving the entire border of the dough free.

8. Cover the Empanada

Next, roll out the other piece of dough and use it to cover the empanada, trimming any excess dough to give it a perfectly rectangular shape (save the trimmings to decorate the empanada).

9. Seal, Decorate, and Brush with Egg

Seal the edge of the empanada with the classic rope-like crimp, folding the edges inward, and make a hole in the center. Cut the dough trimmings into strips and place them on the empanada to decorate. Then brush the entire surface of the empanada with beaten egg.

10. Bake the Empanada

Bake the empanada at 180 °C with top and bottom heat for about 35-40 minutes. After this time, take the empanada out of the oven and let it cool slightly before cutting it into portions.

11. Cool Before Serving

Let the empanada de zorza cool before serving it cut into portions.

Tips for the Best Empanada de Zorza

Roll the Dough to Your Preferred Thickness

This homemade dough is very simple since it has no yeast and therefore doesn't need to ferment. When rolling it out, leave it thinner or thicker depending on your taste. Personally, I like the empanada dough thin and roll it out quite a bit, though if you prefer a thicker dough, just roll it a little less with the rolling pin.

Scale the Recipe to Your Needs

The quantities in this recipe are calculated to make a rectangular empanada slightly smaller than a standard baking sheet, though you can make it larger or smaller as you prefer. We like making big empanadas because the work is almost the same, and if there's any left over, it keeps perfectly in the freezer. In that case, a quick 15 minutes in the oven to thaw it and it's ready to enjoy as if freshly made.

Get the Filling and Dough Ready in Advance

Start with the filling so it has time to cool before you fill the dough, and use that cooling time to mix, knead, and rest the dough. This way everything comes together smoothly, and the baked empanada needs only a short rest before slicing.

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