Empanada Gallega (Galician Tuna Empanada)
This savory Galician empanada features a rich tuna and vegetable filling encased in a golden, flaky dough. It's a satisfying main course or a wonderful dish to share, perfect for picnics or family meals. The flavors meld beautifully as it bakes.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 5 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, kala ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
dough
- 500 gall-purpose flour
- 7 gdry yeast
- 200 mlwarm water
- 60 mlolive oil
- 5 gsalt
filling
- 320 gtuna in olive oil, drained
- 1 kplyellow onion, finely chopped
- 1 kplred bell pepper, finely chopped
- 1 kplgreen bell pepper, finely chopped
- 2 kynsigarlic, minced
- 200 gcanned crushed tomatoes
- 1 tlsmoked paprika
egg wash
- 1 kplegg, beaten
Välineet
large pan · rolling pin · large bowl · baking sheet · knife
Valmistusohje
Vaihe vaiheelta
- 1
In a large bowl, combine the flour, yeast, salt, warm water, and olive oil for the dough. Mix until a shaggy dough forms.
Noin 5 min
- 2
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Noin 10 min
- 3
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 20 minutes.
Noin 20 min
Kokin vinkki: The dough will continue to rise a little more during the rest time, but it does not need to double in size.
- 4
While the dough rests, prepare the filling. Heat a splash of olive oil in a large pan over medium heat.
Noin 1 min
- 5
Add the chopped onion and bell peppers to the pan and sauté for 8-10 minutes until softened.
Noin 10 min
- 6
Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
- 7
Add the crushed tomatoes to the pan and simmer for 5 minutes, allowing the sauce to thicken slightly.
Noin 5 min
- 8
Remove the pan from the heat and gently flake in the drained tuna. Stir to combine and let the filling cool completely.
Noin 5 min
Kokin vinkki: Cooling the filling prevents the dough from becoming soggy.
- 9
Preheat your oven to 190°C (375°F).
Noin 10 min
- 10
Divide the dough into two unequal pieces, one slightly larger than the other (about 60% for the base, 40% for the top).
Noin 1 min
- 11
On a lightly floured surface, roll out the larger piece of dough into a rectangle or circle, depending on your baking dish, about 3-4 mm thick.
Noin 3 min
- 12
Carefully transfer the rolled dough to a lightly oiled baking sheet or a 25x35 cm baking dish, allowing it to hang over the edges slightly.
Noin 1 min
- 13
Spread the cooled tuna filling evenly over the dough, leaving a 2 cm border around the edges.
Noin 2 min
- 14
Roll out the remaining smaller piece of dough to cover the filling.
Noin 2 min
- 15
Place the smaller dough piece over the filling and crimp the edges of both dough layers together to seal the empanada.
Noin 3 min
Kokin vinkki: You can use a fork to create a decorative edge.
- 16
Cut a small hole or make a few slits in the center of the top crust to allow steam to escape during baking.
Noin 1 min
Kokin vinkki: This prevents the empanada from puffing up too much.
- 17
Brush the top of the empanada with the beaten egg wash.
Noin 1 min
Kokin vinkki: This gives the crust a beautiful golden-brown color.
- 18
Bake for 50-60 minutes, or until the crust is golden brown and cooked through.
Noin 1 t
Kokin vinkki: If the crust starts to brown too quickly, cover loosely with foil.
- 19
Remove from the oven and let it rest for at least 15-20 minutes before slicing and serving.
Noin 20 min
Kokin vinkki: Resting allows the filling to set and prevents it from falling apart when cut.
Säilytä hyvänä
Store leftover empanada in an airtight container in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until warmed through.