The Galician tuna pie, Empanada gallega de atún, is a traditional recipe of Galician gastronomy, a region in the northwest of Spain. It is an easy dish to prepare and it is ideal for lunch or dinner, but also as pincho or tapas. Read here what is a Pincho or tapas are.
Recipe Galician tuna pie
Ingredients
Ingredients for the filling
- 500 gr tuna
- 2 ripe tomatoes
- 3 onions
- 1 red pepper
- 1 green pepper
- 6 garlic cloves
- 1 tablespoon sweet or spicy paprika
- 1 bunch fresh parsley
- salt
- olive oil
Ingredients for the dough
- 700 gr flour
- 25 gr yeast
- 1/2 teaspoon salt
- 1/2 teaspoon sweet or spicy paprika
- 10 tablespoon olive oil
- 1 egg to spread on the dough
Instructions
- To prepare the Galician tuna pie you have to start with the filling, because you will need the oil used in the sauté to prepare the dough. So, first of all peel the onions and garlic and cut them into small pieces, put them in a pan with plenty of oil, and light the fire.
- Meanwhile, wash and cut the peppers, and add them to the pan.
- After about ten minutes of cooking add the rest of the ingredients except the tuna, and cook over low heat for another ten minutes.
- When the peppers and onions are cooked, drain the filling from the oil, add the tuna in the filling, mix well and allow it to cool.
- Then start preparing the dough. On a large, flat and floured table, put the flour and make a hole in the centre.
- In a bowl with warm water, dissolve the yeast and then pour it into the hole in the centre of the flour.
- Mix everything with your hands and knead for a few minutes, then add the fried oil, paprika and salt, and continue to knead until you get a homogeneous and elastic dough, which does not remain attached to the hands.
- If you do not get this effect, continue to work it a few minutes in a constant manner, or add a little flour, but without exaggeration. Instead of doing this manual operation, you can also use a kneading machine, following the same steps to mix the ingredients in the same order.
- Once you have obtained an elastic ball, put oil in a container and put the dough in it, cover it with a damp cloth, and leave it to rest for about an hour in a cool place.
- After the time, flour the flat surface and knead the dough for a few minutes, divide it into two equal parts, one for the bottom and the other for the top of the empanada.
- Roll out the dough using a kitchen rolling pin, give it a circular or rectangular shape and before putting it in the baking pan, put butter in it and flour.
- Then place the dough in the pan and add the filling leaving the edges free to fold then on the top.
- Repeat the same procedure with the other part of the dough, roll out with a rolling pin on the floured surface and then place it on the filling.
- At this point you can fold the edges of the dough below.
- Prick the upper part of the dough with a fork so that it does not swell in the oven and spread the egg yolk on top of the empanada with a kitchen brush, to give it that inviting golden look that immediately makes your mouth water.
- Put it in a preheated oven at 200/220 degrees depending on the oven, for about 45 minutes, until it is golden brown.
