Galician tuna empanada
A Galician empanada with tuna is a large closed pie filled with a juicy fish filling of tuna, onion, bell pepper, and tomatoes. The filling is prepared first and cooled down, while the yeast dough is rolled into two thin layers.
Additional 1 h 15 min — resting and proofing
How to make it
Prepared 0 of 6 steps
Knead and let rise the dough
Reserve 20 g flour for rolling. Mix the rest with yeast and 6 g salt, then add water at about 30 °C, 60 ml oil and 1 egg. Knead for 8 minutes until smooth, cover and leave to rise for 60 minutes until increased in volume.
Prepare the vegetable base
Finely chop the onion and sweet pepper. Cook in the remaining 40 ml oil for 10 minutes until soft, then add the minced garlic and paprika for 30 seconds. Stir in the finely chopped tomatoes, remaining 4 g salt and pepper.
Finish and cool the filling
Cook the vegetables for 10–12 minutes until the loose juices evaporate. Drain the tuna, break into small flakes and stir into the vegetables. Transfer to a wide bowl and cool to room temperature.
Roll out two layers
Work the risen dough slightly and divide it into a slightly larger bottom part and a smaller top. Let it rest for 15 minutes. Roll out two circles about 32 cm in diameter on the reserved flour, transfer the bottom layer onto a baking sheet lined with parchment paper.
Close the pie
Spread the cooled filling, leaving a border of about 2 cm. Cover with the second layer, seal the edges carefully. Make a small hole in the center for steam to escape and pierce the top lightly in several places.
Bake until golden
Preheat the oven to 190 °C. Brush the top with the remaining beaten egg and bake for 40-50 minutes until a golden surface and well-baked bottom. Let it cool slightly on a rack before cutting to prevent the wet filling from leaking out.
Little hint
Do not enclose a hot, watery filling in the dough: steam will soften the bottom layer and hinder baking. Tomatoes should be reduced before use, and tuna well drained of its preserving liquid.
Frequently asked questions
What should I watch out for when cooking?
Do not enclose a hot, watery filling in the dough: steam will soften the bottom layer and hinder baking. Tomatoes should be reduced before use, and tuna well drained of its preserving liquid.
How should I prepare the ingredients?
Reserve 20 g flour for rolling. Mix the rest with yeast and 6 g salt, then add water at about 30 °C, 60 ml oil and 1 egg. Knead for 8 minutes until smooth, cover and leave to rise for 60 minutes until increased in volume.
