What Galician pie is a stuffed pastry filled with meat, fish, or vegetables?

The Galician pie filled with meat, fish, or vegetables is called empanada gallega.

Empanada gallega is Galicia’s traditional covered pie: a broad sheet of dough encloses a savory filling and is baked until the crust is golden. Common fillings include tuna or other fish, shellfish, pork, beef, chicken, and vegetables. Onion, pepper, and tomato are frequent parts of the sofrito-like filling, although recipes vary considerably from one Galician area to another.

Empanadas are strongly associated with Galicia and may have developed there as early as the seventh century, although their precise origin is uncertain. A 1520 Catalan cookbook contains recipes for seafood empanadas, showing that the broader dish was already established in medieval Iberian food culture. Its sealed shape also made it practical for workers, travelers, and pilgrims.

The name can cause confusion because empanada is a wider family of pastries found across Spain, Portugal, Latin America, and the Philippines. Empanadilla usually means a smaller, individually portioned turnover, while empanada gallega generally refers to the larger Galician pie cut into slices. In Galician, the name is also written empanada galega.