Galician Tuna Empanada
Galician empanada filled with slowly softened tuna, pepper and onion, with homemade dough. Keeps for days and freezes whole.
- Total
- 85 min
- Prep
- 40 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
Serves 6
- flour1 lb
- fresh yeast0.25 oz
- white wine3.5 fl oz
- tuna in oil14 oz
- onion3
- red bell pepper1
- green bell pepper1
- crushed tomato7 oz
- egg2
- sweet paprika1 tsp
- olive oil3.5 fl oz
- salt1 tsp
Method
- 1
Sweat the onion and pepper strips in the olive oil for 25 minutes. Add the crushed tomatoes and sweet paprika and cook 10 minutes. Drain and reserve the sofrito oil.
- 2
Mix the flour with the salt, the fresh yeast dissolved in 150 ml of warm water, the white wine and 80 ml of the sofrito oil. Knead 10 minutes and let rest covered 1 hour.
- 3
Mix the sofrito with the drained tuna in oil and the chopped hard-boiled egg.
- 4
Preheat the oven to 190 °C (375 °F). Divide the dough in two, roll out a thin base, spread the filling and cover with the other half, sealing the edges. Make a hole in the center.
- 5
Brush with the beaten egg and bake 40-45 minutes, until golden.
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