Empanada Gallega de Atun / Savory Tuna stuffed Pas
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1/4 cup olive oil
1/8 cup oil from tuna can
2 small onions, chopped
1 large red bell pepper, chopped
1 medium green bell pepper, chopped
3 medium ripe tomatoes, chopped
2 tsp pimenton or sweet paprika
1 tsp salt
1 tsp Italian parsley, minced
500 g good quality tinned tuna
2 hard-boiled eggs, sliced (optional)
1 tsp black pepper
600 g flour
30 g instant yeast
300 ml warm water
2 pinches salt
1 egg, beaten
Instructions
Preheat oven to 220C (415F). IN a large frying pan, heat the
oil over low heat. Add the onions and saute for about 5
minutes, until just softening. Add the red pepper, cook for
another 5 minutes. Add the green pepper, tomatoes,
pimenton, salt and raise the heat to medium. Cook for about
15-20 minutes, stirring to make sure it doesn't brown or
burn. When the veggies are very soft, strain the vegetables
and reserve the oil. Let them cool a bit and add the parsley,
tuna and black peppers.
Dissolve the yeast in the warm water. In the bowl of an
electric mixer, add your flour. Make a well in the center and
add the yeast water. With the hook attachment, mix on low
until just incorporated. Add the oil and salt and mix on
medium speed to incorporate, and then mix on low for about
10 minutes. The dough should be smooth and glossy. Let
the dough rest in the bowl, covered with a a clean dish towel
for about an hour.
Dust a clean work surface with flour, and place your dough
on top. Cut in half, one going to be the top and the other
the bottom. From the one that you are going to make a top
out of, cut off a small plum sized piece, reserve for later.
Roll out your bottom (larger piece) into a rectangle that is
2mm thick (or circle if that is the dish you are using) to fit
your baking dish. Grease the baking dish with some oil, and
place the rolled out dough into it. The dough should hang
over the sides. Add the tuna mix, and top with the sliced
egg.
Now roll out your top dough, 2mm thick. Cut the over hanging edges and fold and
press to seal. Then make a hole in the center to let the steam out and decorate
with the remaining pieces of dough. Glaze the top with egg wash.
Bake in a 200C over for 45 minutes or until golden brown. Let cool slightly before
serving.
Originally Submitted
12/6/2016
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