There are recipes that represent such a classic that we must recall them from time to time. That's what happens today with this Galician tuna pie brought to us by Luisa, from Cocinando con mi Carmela. It's a must!
There isn't a classic missing from a picnic or outdoor outing like the Galician pie. Of course, eating it in Galicia is a real pleasure, but thanks to recipes we find online or in cookbooks we can take it to any corner of Spain. So today we're heading to Galician lands and we'll prepare a good tuna and pepper pie!
Obviously, and as I always say, if we use quality products the result will be much tastier. In the case of bonito, it should be from the North, but you can also use a good tuna which is usually more economical and can also be found in good quality.
Le Creuset Stainless Steel Sauté Pan
As for the dough, if it's homemade it's much better, but you also have the option to buy it; however I'll leave you the recipe for how to prepare it. The trick to a good dough is to use the oil from the sofrito, I'll tell you about that in the preparation.
By the way, when it comes to pairing this classic, what better than a nice chilled albariño!! But I'll leave that choice to you.
Let's move on to the ingredients and preparation.
Ingredients
For the dough
- 50 gr of water
- 70 -80 gr of oil from the sofrito
- 50 gr of white wine
- 25 gr of fresh yeast
- 450 gr of bread flour
- 1 teaspoon of salt
- 1 beaten egg for brushing
For the filling
- 1/2 red pepper
- 1 green pepper
- 350 gr of tuna or bonito
- 700 gr of onion
- 100 gr of oil
- 250 gr of crushed tomato
- Salt and pepper to taste
- Parsley
Preparation
- We heat the oil in a skillet, while we chop the onions and peppers into small pieces. When the oil is somewhat hot, we sauté everything until it is well softened — I like it to brown a little but carefully. Season with salt and pepper.
- Once the sofrito is ready, we can remove the excess oil (we reserve it to prepare our dough) and add the tomato. We'll leave it for about 20 minutes until it cooks.
- In a bowl we pour the filtered oil along with the water and wine, mix and crumble the yeast into this mixture.
- We add the flour and finally the salt, and with the help of a spatula or with our hands we will mix until we obtain our dough; if it needs a little more flour that's fine, it often does.
- Once it's ready we'll let the dough rest for about 45 minutes, until it has doubled in volume.
- To roll out our dough we'll use a rolling pin, we'll divide the dough in half and roll it out until it's very thin and circular in shape, since we will place it in a round baking dish. With the same rolling pin we can place the dough on the tray and prick it with a fork.
- At this point we will preheat the oven to 180º.
- We will fill it with our sofrito and on top we will add the flaked tuna or bonito.
- With the other piece of dough, we do the same: roll it out and place it on top. We will seal the edges with the help of a fork, that way nothing will come out. In the middle we will make a small hole.
- Finally we will put it in the oven at 190 º for about 45 minutes or until we see that it's ready.
Comments
Luisa said:
Buenas Lola, no sabría decirte, yo siempre utilizo levadura fresca, no se cómo quedaría con levadura seca. Lo que sí está claro es que la levadura que utilizamos para los postres no vale, tendría que ser seca pero de panadero.
lola fernandez said:
es obligatoria la levadura fresca, puede ser seca
Luisa said:
Buenas tardes, yo suelo precalentar el horno a 180 º y luego lo subo a 190 º ya que al abrir para introducir la empanada se va un poco de calor.
El atún natural o con aceite, pero si utilizas el aceite puedes aprovecharlo en el sofrito. Saludos!
Luisa said:
Hola Fernando, en cuanto al tomate necesitarás 250 gr de una lata de tomate natural triturado. Se añade una vez que tengas listo el sofrito de cebollas y pimientos.Saludos!
Luisa said:
Buenas tardes Miguel, el tomate se añade después de tener listo el sofrito de cebollas y pimientos, y haber filtrado el aceite. Lo dejaremos 20 minutos más o menos.
Miguel Angel Ocaña Luque said:
El tomate se cocina los 20 minutos con el sofrito de las verduras o a parte y luego se mezcla con las mismas? y el atún o bonito puede ser de lata? y si es natural antes se cocina pero poco?
Fernando said:
Buenos días
Paso 2.. y añadiremos el tomate
¿Qué tomate? En los ingredientes no están incluidos. ¿Qué cantidad de tomate se necesita?
Un saludo
José said:
Buenos días.
Paso 7… horno a 180 grados.
Paso 10…horno a 190 grados.
¿No debería ser la misma?
Y sobre el atún… ¿debe ser de lata, natural o en aceite?
Gracias