Empanada Gallega
A delicious two-crusted savory pie from Galicia, the Spanish empanada was the pilgrims food when they walk to Santiago de Compostela and is typically filled with onions, fish or meat, red or green peppers. Here is filled with tuna
Preparazione 1 ora h
Cottura 2 ore h
Tempo totale 5 ore h
Portata Pie
Cucina Spanish
For the crust
- 500 gr white flour 00 type
- 9-11 tbsp gravy
- 1 tbsp sweet paprika
- 1 gr yeast
- 3 tbsp water
- 1 tsp salt
For the filling
- 2 onions
- 1 red pepper
- 3 tomatoes
- 350 gr tuna in oil
- 150 ml olive oil
- 1 pinch salt
- 4 hard-boiled eggs
Prepare the filling
Finely chop onions.
De-steam and de-seed the red pepper and chop it.
Quickly blanch the tomatoes and peel them, taking care not to break them.
Pour olive oil in a pan at low temperature and add onions and sautè for four or five minutes.
Add the pepper and go on cooking stirring until is smooth.
Add the peeled tomatoes and simmer for 10 minutes.
While this sautè is cooking, open the tuna cans a dry tuna squeezing out the oil and flake it with a fork.
Add the tuna to the sautè and simmer for about five minutes.
Salt to taste.
With a strainer, drain all the preparation in a small bowl and leave to cool. You must collect as much gravy as possible and allow to cool.
Prepare the crust
Dissolve yeast in three tablespoon room temperature water.
Pour flour in a medium-large bowl and add in the the paprika, the salt, 9 tablespoons of sauté, the yeast dissolved in the water and mix well. If the dough is too dry, add a couple of spoons of the sauté.
Knead for at least ten minutes using your hand, until you'll have a smooth ball dough.
Cover the ball with plastic wrap and let it rise until it double.
Assemby
Preheat oven to 180°
Divide the dough in two.
Cover working board with a small amount of flour to prevent dough from sticking.
Roll out half of the dough onto a cutting board, slightly larger than the baking pan (I used a 20cm diameters pan).
Roll out the second half of dough.
Lightly grease the baking pan.
Line the dish with the dough.
Pour the filling into the lined baking pan and add the hard boiled egg sliced on top.
Lay dough on top. Cut and crimp edges to seal. Using scraps, cut long strips and lay on top.
Brush yolk on top
Bake 180° for 45 minutes.
Keyword Empanada Gallega, Pie