This traditional Galician-style empanada is prepared in the form of a large pie that comes in a number of regional varieties. The bottom and top crusts are always prepared with leavened dough, and although the most typical filling nowadays includes tuna, alternative options may be based on meat, other types of fish, seafood, chorizo, or various vegetables.

The filling is almost always enriched with onions and peppers, and while tomatoes are a common modern ingredient, in the past they were usually left out. Empanada gallega is typically round or square-shaped, and the top is traditionally decorated with pieces of dough.

The pie is a mainstay on various special occasions in Galicia, and it can be served freshly baked or well-chilled.