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Galicia - Cooking Demo: Galician Empanada Pie with Xoubas (Small Sardines)

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Cooking Demo: Galician Empanada Pie with Xoubas (Small Sardines)

Coming soon
(6 reviews)
Sean & Angie's Kitchen, Cangas do Morrazo, Galicia, Spain
50 mins
Tip-Supported

About the tour

Learn with Sean and Angie on this cooking demo how to make the traditional Empanada Gallega de Xoubas (Galician Empanada Pie with small sardines). It can have many different types of filling inside with fish, seafood, meat, etc... but we have chosen this time to make it with gourmet conserved small sardines or pilchard call Xoubas here in Galicia. These sardines are from a local cannery Conservas Lago Paganini, operating since 1915 here in Cangas do Morrazo, Galicia. You will be amazed by how tasty this pie is! INGREDIENTS: Pie Dough: - 550 gr. / 19.40 oz. of wheat flour (pastry flour, loose flour, all-purpose wheat flour, 0000 Flour or 000 Flour without yeast) - 150 gr. / 5.29 oz. of sunflower oil - 150 gr. / 5.29 oz. milk - 1 egg 8 gr. / 0.28 oz. of salt Filling: - 265 gr. / 8.8 oz. of Onion - 100 gr. / 3.5 oz. of red pepper - 1 clove of garlic - 1 tomato without the skin (peeled) and seeds - 100 gr. / 3.5 oz. of homemade tomato sauce - 125 cl / 5.28 cups of Extra Virgen Olive oil (Spanish or even Galician, we are using Acietes Abril) - 1 Bay leave - 1 Saffron powder packet (You can get Spanish Saffron powder in individual packets in a small box, Pote is a good brand) - 1 teaspoon of Paprika - Half a glass of Albariño white wine (Or similar dry white wine if you can not get Albariño where you are.) - Salt - 2 Cans (81 gr. / 2.86 oz. net weight each) of Xoubas (Small/Baby Sardines also called Pilchard) conserved in Olive Oil. If you can not find them Galicia look for the most similar type of small sardine or herring family fish. Better if a gourmet conserved canned fish, or could even use fresh if you like. NOTE: if you do not like sardine you could use canned tuna fish, etc... PRE-PREPARATION AND DESCRIPTION OF ELABORATION - For this demo, if you are going to follow along with us, you will need to have pre-made the pie dough of flour. You can either do it homemade or can purchase a pie dough. See above ingredients of the dough if you want to use our recipe... - Pour the flour into the bowl, add the salt and the rest of the ingredients (oil, milk, beaten eggs) - With one hand hold the bowl and with the other mix with the wooden spoon until it binds. Dump on the counter and form a ball (it is ready quickly), now the dough is fi, leave it in the bowl covered with a cloth for 15 minutes. While you prepare the filling, it is ready to use. - We start with the filling: In your pan with heated extra virgin olive oil we add the Chopped garlic, the onion cut in julienne, the red pepper cut into strips, and the bay leaf. - Let it simmer for a few seconds and add the paprika. At this point we let it cook for about 15 minutes over low heat. - Add the tomato cut into strips and the tomato sauce. Later, we add the saffron. - With the integrated saffron, add the Albariño wine and let it reduce to dry, about 15 minutes until sauce/filling is ready. Let it rest and cool. - Now we roll/stretch the dough: we use 50% for the bottom part and 50% for the top part. - We add the filling over the bottom of the dough evenly with a spoon. Then we place the baby sardines on top of the filling. - We cover with the top. We trim the excess edges and close the sides to seal the pie. - With the pie sealed, we make several holes in the upper dough so that it cooks better. - Then we paint the top with a beaten egg to make better brown and for color. - We bake the empanada pie for 40 to 50 minutes at 160º C. / 320º F. - Remove the pie from the oven and let it rest for at least 30 minutes before consuming it.


Meet Sean & Tiernan

Sean & Tiernan

Far from just reading out of tour guide books, Sean O’Rourke has immersed himself in his adopted country (Galicia, Spain) and truly wants you to understand and enjoy its culture. He personally guides their specialized small group historic, gourmet food & wine tours in Galicia. Sean is well versed in the various topics covered on the tour such as Celtic Hill-forts and music, the religious pilgrimage to Santiago, Galician-Roman-Celtic history, wine making, wine tasting, Galician modern & traditional cuisine, etc. Sean’s travels have taken him throughout Europe and Britain extensively. His interest into the Spanish culture has given him the ability to speak fluently in Spanish. Sean would be glad to translate and help with some basic vocabulary while on your vacation in Galicia, Spain. One of Sean’s many pastimes is the study of Ancient Celtic history, Galicia and it’s connection to the other Celtic nations (Scotland, Ireland, Wales, Cornwall, Brittany and Isle of Man) has been his latest project and would love to share with you all the legends and stories of Galicia. Sean is Canadian, but of Scottish & Irish roots, alongside his wife Angie who is Galician, and with their son Tiernan, (Following in his Dad's footsteps!) who is new to the travel world but comes with lots of energy and new ideas backed by 4 years of studying Tourism in Galicia, Spain. They make up a great trio team (Eat & Walkabout) offering unique food, wine and walking tours throughout GALICIA, SPAIN’S HIDDEN CELTIC PARADISE!


What to expect

Get ready for something special. We’re travelling to Galicia with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.

The tour will last about 50 mins and will be live-streamed by your content creator directly from Galicia. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!

While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.


Why are they tip-supported?

We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.

The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.


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How to join

Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.

For the best viewing experience, please join on a computer using Google Chrome.


Reviews from travellers

María (Ottawa) C.

03 May 2021

Great cooking experience Sean and Angie! Well planned, great explanations and great visual aids. We’ll make the empanada soon as we have some excellent Galician sardines cans. We’ll post our empanada pics asap. Thank you for your knowledge and love for all Galician history, culture and food!

Jane F.

02 May 2021

Really great tour, the meal looked amazing I could almost smell the dish, also Sean giving us info on wines to complement the meal made this so complete.

Orysia S.

01 May 2021

You made it look so easy and delicious

Beverley H.

01 May 2021

I enjoyed this tour. Thank you to you both. Interesting recipe which I didn't realize that it had sardines.

Ofelia M.

01 May 2021

Great tour. Thank Angie for taking us step by step to a delicious empanada gallega. Sean great information on the wines.


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