Empanada Gallega (Galician Tuna Empanada)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 5 min

2. 2

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

   Ongeveer 10 min

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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 1 min

5. 5

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

   Ongeveer 10 min

6. 6

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 5 min

8. 8

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

   Ongeveer 5 min

   Tip van de kok: Cooling the filling prevents the dough from becoming soggy.

9. 9

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

   Ongeveer 10 min

10. 10

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

    Ongeveer 1 min

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.

    Ongeveer 3 min

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.

    Ongeveer 1 min

13. 13

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

    Ongeveer 2 min

14. 14

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

    Ongeveer 2 min

15. 15

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: This prevents the empanada from puffing up too much.

17. 17

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 20 min

    Tip van de kok: Resting allows the filling to set and prevents it from falling apart when cut.