Free Online Recipes
 |  

Sign Up login
 
 

Empanada Gallega de Atun / Savory Tuna stuffed Pas Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Empanada Gallega de Atun / Savory Tuna stuffed Pas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 cup olive oil
1/8 cup oil from tuna can
2 small onions, chopped
1 large red bell pepper, chopped
1 medium green bell pepper, chopped
3 medium ripe tomatoes, chopped
2 tsp pimenton or sweet paprika
1 tsp salt
1 tsp Italian parsley, minced
 
500 g good quality tinned tuna
2 hard-boiled eggs, sliced (optional)
1 tsp black pepper
600 g flour
30 g instant yeast
300 ml warm water
2 pinches salt
1 egg, beaten

Instructions
Preheat oven to 220C (415F). IN a large frying pan, heat the oil over low heat. Add the onions and saute for about 5 minutes, until just softening. Add the red pepper, cook for another 5 minutes. Add the green pepper, tomatoes, pimenton, salt and raise the heat to medium. Cook for about 15-20 minutes, stirring to make sure it doesn't brown or burn. When the veggies are very soft, strain the vegetables and reserve the oil. Let them cool a bit and add the parsley, tuna and black peppers.
Dissolve the yeast in the warm water. In the bowl of an electric mixer, add your flour. Make a well in the center and add the yeast water. With the hook attachment, mix on low until just incorporated. Add the oil and salt and mix on medium speed to incorporate, and then mix on low for about 10 minutes. The dough should be smooth and glossy. Let the dough rest in the bowl, covered with a a clean dish towel for about an hour.
Dust a clean work surface with flour, and place your dough on top. Cut in half, one going to be the top and the other the bottom. From the one that you are going to make a top out of, cut off a small plum sized piece, reserve for later.
Roll out your bottom (larger piece) into a rectangle that is 2mm thick (or circle if that is the dish you are using) to fit your baking dish. Grease the baking dish with some oil, and place the rolled out dough into it. The dough should hang over the sides. Add the tuna mix, and top with the sliced egg. Now roll out your top dough, 2mm thick. Cut the over hanging edges and fold and press to seal. Then make a hole in the center to let the steam out and decorate with the remaining pieces of dough. Glaze the top with egg wash. Bake in a 200C over for 45 minutes or until golden brown. Let cool slightly before serving.


Originally Submitted
12/6/2016





0 Out of 5 from 0 reviews

You can add this Empanada Gallega de Atun / Savory Tuna stuffed Pas recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.