Main CourseDinner

Empanada Gallega (Galician Tuna Empanada)

Name: Empanada Gallega (Galician Tuna Empanada)
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 6 adag
Cuisine: spanish
Ingredients: 500 g all-purpose flour; 7 g dry yeast; 200 ml warm water; 60 ml olive oil; 5 g salt; 320 g tuna in olive oil drained; 1 db yellow onion finely chopped; 1 db red bell pepper finely chopped; 1 db green bell pepper finely chopped; 2 gerezd garlic minced; 200 g canned crushed tomatoes; 1 tk. smoked paprika; 1 db egg beaten

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.

Forkin eredeti receptje

Teljes idő: 2 ó 5 p
Adag: 6
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: tojás, hal és glutén. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

dough

500 gall-purpose flour
7 gdry yeast
200 mlwarm water
60 mlolive oil
5 gsalt

filling

320 gtuna in olive oil, drained
1 dbyellow onion, finely chopped
1 dbred bell pepper, finely chopped
1 dbgreen bell pepper, finely chopped
2 gerezdgarlic, minced
200 gcanned crushed tomatoes
1 tk.smoked paprika

egg wash

1 dbegg, beaten

Eszközök

large pan · rolling pin · large bowl · baking sheet · knife

Elkészítés

Lépésről lépésre

1
In a large bowl, combine the flour, yeast, salt, warm water, and olive oil for the dough. Mix until a shaggy dough forms.
Körülbelül 5 p
2
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Körülbelül 10 p
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.
Körülbelül 20 p
A szakács megjegyzése: 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.
Körülbelül 1 p
5
Add the chopped onion and bell peppers to the pan and sauté for 8-10 minutes until softened.
Körülbelül 10 p
6
Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 5 p
8
Remove the pan from the heat and gently flake in the drained tuna. Stir to combine and let the filling cool completely.
Körülbelül 5 p
A szakács megjegyzése: Cooling the filling prevents the dough from becoming soggy.
9
Preheat your oven to 190°C (375°F).
Körülbelül 10 p
10
Divide the dough into two unequal pieces, one slightly larger than the other (about 60% for the base, 40% for the top).
Körülbelül 1 p
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.
Körülbelül 3 p
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.
Körülbelül 1 p
13
Spread the cooled tuna filling evenly over the dough, leaving a 2 cm border around the edges.
Körülbelül 2 p
14
Roll out the remaining smaller piece of dough to cover the filling.
Körülbelül 2 p
15
Place the smaller dough piece over the filling and crimp the edges of both dough layers together to seal the empanada.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: This prevents the empanada from puffing up too much.
17
Brush the top of the empanada with the beaten egg wash.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 1 ó
A szakács megjegyzése: 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.
Körülbelül 20 p
A szakács megjegyzése: Resting allows the filling to set and prevents it from falling apart when cut.

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Tárolás

Store leftover empanada in an airtight container in the refrigerator.

Újramelegítés

Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until warmed through.