Empanada Gallega (Galician Tuna Empanada)

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材料

作り方

手順

1. 1

   In a large bowl, combine the flour, yeast, salt, warm water, and olive oil for the dough. Mix until a shaggy dough forms.

   約5 分

2. 2

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   約10 分

3. 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.

   約20 分

   調理のヒント： The dough will continue to rise a little more during the rest time, but it does not need to double in size.

4. 4

   While the dough rests, prepare the filling. Heat a splash of olive oil in a large pan over medium heat.

   約1 分

5. 5

   Add the chopped onion and bell peppers to the pan and sauté for 8-10 minutes until softened.

   約10 分

6. 6

   Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

7. 7

   Add the crushed tomatoes to the pan and simmer for 5 minutes, allowing the sauce to thicken slightly.

   約5 分

8. 8

   Remove the pan from the heat and gently flake in the drained tuna. Stir to combine and let the filling cool completely.

   約5 分

   調理のヒント： Cooling the filling prevents the dough from becoming soggy.

9. 9

   Preheat your oven to 190°C (375°F).

   約10 分

10. 10

    Divide the dough into two unequal pieces, one slightly larger than the other (about 60% for the base, 40% for the top).

    約1 分

11. 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.

    約3 分

12. 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.

    約1 分

13. 13

    Spread the cooled tuna filling evenly over the dough, leaving a 2 cm border around the edges.

    約2 分

14. 14

    Roll out the remaining smaller piece of dough to cover the filling.

    約2 分

15. 15

    Place the smaller dough piece over the filling and crimp the edges of both dough layers together to seal the empanada.

    約3 分

    調理のヒント： You can use a fork to create a decorative edge.

16. 16

    Cut a small hole or make a few slits in the center of the top crust to allow steam to escape during baking.

    約1 分

    調理のヒント： This prevents the empanada from puffing up too much.

17. 17

    Brush the top of the empanada with the beaten egg wash.

    約1 分

    調理のヒント： This gives the crust a beautiful golden-brown color.

18. 18

    Bake for 50-60 minutes, or until the crust is golden brown and cooked through.

    約1 時間

    調理のヒント： If the crust starts to brown too quickly, cover loosely with foil.

19. 19

    Remove from the oven and let it rest for at least 15-20 minutes before slicing and serving.

    約20 分

    調理のヒント： Resting allows the filling to set and prevents it from falling apart when cut.