Wish to recreate this mouthwatering Galician baked tuna empanada (empanada de atún) at dwelling? It is easy! This recipe exhibits you find out how to make your personal full with do-it-yourself empanada dough. It is likely to be your new favourite savory pie!
Should you’re in search of different pastries, be certain that to attempt these savory beef empanadas and these Portuguese pastel de nata.
Soar to:
Introduction
After loving the normal Argentinian beef empanadas, I used to be disenchanted when my first empanada in Spain was chilly and greasy. After this unhealthy expertise, I prevented them for the following 12 months or so. However after tasting my mother-in-law’s model, I needed to change my thoughts about empanda de atún: it was scrumptious!
At first, I used to be intimidated to make my very own do-it-yourself tuna empanada, however I lastly took the plunge utilizing a recipe from my favourite Spanish cookbook. The end result was a pleasant twist on the traditional Galician empanada, incomes excessive reward from my husband and securing its place in my Spanish recipe assortment.
Though the method of creating the empanada dough may appear daunting, the hassle is minimal. The one problem is ready for it to bake!
Elements
Questioning what elements you want to make your personal mouthwatering baked tuna empanada? It’d appear like quite a bit, however it takes fundamental elements you may have already got. Let’s speak about the important thing elements.
- Canned Tuna: Make sure you use a good-quality model. Both water-packed or oil-packed will style good on this recipe.
- Tomate Frito: This conventional Spanish tomato sauce is made with sautéed tomato, garlic, onion and pepper that’s pureed with a little bit of sugar.
- Empanada Dough: That is what makes an empanada so particular! I’ve included the easy recipe to make your personal dough from scratch with a couple of easy elements.
See recipe card for full data on elements and portions.
Substitutions
- Do not have tomate frito? Use diced tomatoes and add one tablespoon of brown sugar.
- Wish to save time? Use pre-made empanada dough, however understand that it will not style nearly as good as utilizing do-it-yourself.
How you can Make Tuna Empanada
Should you’d wish to see the total elements and directions, scroll to the underside of the publish for the printable recipe card.
- Begin the empanada dough by whisking an egg with the baking soda, olive oil, wine or cider, and salt. (picture 1)
- Steadily combine within the flour till the dough is smooth, however not sticky. (picture 2)
- Form the dough right into a ball, cowl it with plastic wrap, and let it relaxation at room temperature for 1 hour. (picture 3)
- Cook dinner the onions in olive oil till smooth and golden, then add the roasted crimson peppers and prepare dinner for a few minutes. (picture 4)
- Add the tomato sauce and blend it in nicely. (picture 5)
- Dump within the tuna, chopped eggs, Worcestershire sauce, honey, cumin, and paprika, and stir to mix. Modify the salt to style. (picture 6)
- As soon as the empanada dough has rested, roll out two-thirds of the dough thinly. (picture 7)
- Place the rolled out dough in an 11-inch oiled pie plate, ensuring the dough covers the bottom and sides. (picture 8)
- Brush the crust with an egg white, then bake at 350°F (175°C) for 10 minutes. Let it cool for 10-Quarter-hour earlier than including the tuna filling. (picture 9)
- Roll out the opposite piece of dough and canopy the empanada with it. Seal the sting by pinching it closed. (picture 10)
- Brush the highest of the empanada with an egg yolk and water combination and bake at 350°F (175°C) for 40 minutes. (picture 11)
- Get pleasure from this baked tuna empanada scorching or chilly! (picture 12)
Recipe FAQs
It is a savory pie from Spain crammed with an fragrant combination of tuna, tomatoes, and greens. When it is made with do-it-yourself empanada dough, it is a tempting dinner!
Empanadas originated within the Galician area of Spain. Meals historians consider that empanadas have been the Spanish model of the Indian samosas. Over time, they’ve unfold to different Spanish-speaking international locations, and plenty of areas have their very own model of this baked or deep-fried savory pie.
Most empanadas are full of a high-protein combination of meat or fish with greens, which is typically coated in a flavorful sauce. This Galician-inspired tuna empanada (empanada de atún) has a tuna and tomato filling with roasted crimson peppers, inexperienced olives, and different tasty mix-ins.
Conventional Galician empanadas, like this tuna one, are all the time baked in a single massive dish, then minimize into particular person slices. Empanadas from different international locations, similar to Argentina, will be both deep fried or baked, relying upon your custom and preferences.
Serve
It is conventional to serve this baked tuna empanada both scorching or chilly, relying upon your choice. I take pleasure in it greatest whereas it is nonetheless heat from the oven; its perfume is difficult to withstand!
Should you’re in search of different Galician recipes to spherical out your meal, I counsel pairing this with pimientos de Padrón (fried Padrón peppers) and a slice of tarta de Santiago (Spanish almond cake). Attempt these 10 greatest Galician meals and 5 typical Galician desserts for much more concepts!
Skilled Ideas
- Make your personal empanada dough when you’ve got the time. It is easy to do, and can make your empanada style so a lot better!
- Do not have tomate frito? Substitute with diced tomatoes and one tablespoon of brown sugar.
- Make Forward Model: Prep the filling and empanada dough prematurely and retailer them within the fridge for as much as 3 days. Assemble and bake the empanada everytime you’re prepared.
Baked Tuna Empanada (Empanada de Atún)
This scrumptious, hearty baked tuna empanada recipe is straightforward to make from scratch! This simple Spanish dish is full of tuna, tomato and egg.
Print (photographs non-compulsory)
Pin
Charge
Servings: 8 slices
Energy: 409.35kcal
Directions
Making the Dough
-
Beat the egg in a big bowl and add within the baking soda, olive oil, cider, and salt. Steadily add sufficient flour to make a smooth, however not sticky, dough.
-
Form the dough right into a ball, cowl it with plastic wrap, and let it relaxation at room temperature for 1 hour.
Making the Filling
-
Warmth two tablespoons of olive oil in a heavy frying pan set over medium warmth. Cook dinner the onions till they’re smooth and beginning to caramelize. Add the roasted crimson peppers and fry for a pair minutes, then add the tomato sauce.
-
Decrease the warmth to a sluggish simmer and prepare dinner for about Quarter-hour, stirring incessantly.
-
Add the tuna, olives, chopped boiled eggs, Worcestershire sauce, honey, cumin, paprika, and salt to style.
Assembling the Empanada
-
Preheat the oven to 350°F (175°C). Grease an 11-inch (28 cm) pie plate or spherical dish with oil.
-
Minimize off two-thirds of the empanada dough, setting the smaller piece apart.
-
Roll out the bigger piece till it is massive sufficient to cowl the bottom and sides of the greased pan. Switch the dough to the pan, taking care to not stretch it, then trim the perimeters to neaten.
-
Beat the egg white and brush it over the dough within the pan. Bake for 10 minutes, after which let cool for 10-Quarter-hour.
-
Fill the pre-cooked base with the tuna filling. Roll out the opposite piece of dough, then cowl the highest with it and press the perimeters to seal. Trim off any extra dough.
-
Beat an egg yolk with one teaspoon of water, then brush on high of the empanada and bake for 40 minutes, or till properly browned. Serve scorching or chilly.
Notes
- Make your personal empanada dough when you’ve got the time. It is easy to do, and can make your empanada style so a lot better!
- Do not have tomate frito? Substitute with diced tomatoes and one tablespoon of brown sugar.
- Make Forward Model: Prep the filling and empanada dough prematurely and retailer them within the fridge for as much as 3 days. Assemble and bake everytime you’re prepared.
Vitamin
Serving: 1slice | Energy: 409.35kcal | Carbohydrates: 34.89g | Protein: 17.34g | Fats: 22.27g | Saturated Fats: 3.54g | Ldl cholesterol: 105.41mg | Sodium: 1149.38mg | Potassium: 376.24mg | Fiber: 2.56g | Sugar: 5.53g | Vitamin A: 612.88IU | Vitamin C: 12.37mg | Calcium: 50.99mg | Iron: 3.81mg
Images by Giulia Verdinelli
