All Galician ingredients have a place in one of the most deeply rooted local recipes: the "empanada." All kinds of fillings can be used to make these traditional pastries—from scallops, octopus, tuna, or cockles to veal and vegetables—and they can be eaten hot or cold. "Empanadas" have their origins in popular festivals and pilgrimages, and that is why, in spring and summer, there are a number of celebrations dedicated to them, including those in Noia, Bandeira, and Carral.


  • Title: "Empanada"
  • Rights: Copyright ICEX / Dpto. Multimedia / ICEX
  • Photographer: Angel Robledo / ICEX

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