Recipe by: Rebeca Trasobares
Source: Family recipe
For the dough:
- 500g all-purpose flour
- 1/2 glass water
- 13 Tbsp Extra virgin olive oil
- 1 tsp smoked paprika (pimentón dulce)
- 1 ½ tsp salt
For the filling:
- 5 Tbsp olive oil
- 2 yellow onions
- 2 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tomato
- 1 tsp smoked paprika (pimenton dulce)
- 250g tuna fish (in olive oil, or water)
- 2 hard boiled eggs
- Salt and pepper to taste
- 1 egg, for egg wash
Preheat oven to 200oC (390oF)
You can prepare this dough while the filling is cooking.
- Whisk together the flour, salt, and paprika. Make a well in the center of the flour and add the olive oil, and the water to the well.
- Stir the mixture until it comes together into a dough, then knead the mixture until it is smooth and elastic, adding a bit more water if dough is too dry, or a bit more flour if dough is too sticky. Leave it rest for 15 min.
- Chop the onion and bell peppers into small dice. Mince the garlic. Grate the tomato with a cheese grater (or finely chop). Peel the hard boiled eggs and chop them into 1/2 inch pieces.
- Place the olive oil in a large skillet. Add the onion and cook over medium heat, stirring, until onion is soft, fragrant, and translucent, about 5-8 minutes.
- Add the garlic, chopped bell pepper, tomato, and paprika and cook for about 15min with the lid on until vegetables are soft and fragrant. Season mixture with salt and pepper to taste. Drain the vegetables and keep the oil/liquid aside. Drain the tuna and add to the vegetable mixture.
- Assemble empanada: Preheat oven to 200 degrees. Lightly grease a 15 inch pizza pan, baking sheet, or paella pan with olive oil.
- Divide the dough into 2 pieces. Gently shape each one into a ball and let rest for 5 minutes. On a lightly floured surface, roll one piece of dough into an 18 inch diameter circle or the shape of your baking sheet, letting dough rest from time to time so that the gluten will relax. Line the bottom of the baking pan with the dough, letting the excess overhang the edges.
- Spread the filling over the dough in the pan, and sprinkle the chopped hard boiled egg over the filling. Roll out the second piece of dough in the same manner and place it over the filling.
- Seal the edges of the dough together, trimming off any excess, and crimp the edges decoratively. Use the excess dough to decorate the empanada, if desired. Make a small 1/2 inch hole in the center of the empanada. Whisk the egg with a tablespoon of water and brush the egg wash over the empanada.
- Place the empanada in the oven. Bake until golden brown, about 40 minutes. Remove from oven and let cool for at least 15 minutes before serving. Enjoy warm or at room temperature.
Download PDF version here: Spanish Tuna Pastry Rebeca Trasobares