There are recipes that are such a classic that we have to remember them from time to time. That is what happens today with this Galician tuna pie brought to us by Luisa, from Cocinando con mi Carmela . It is a must-try!
There is no classic dish that is always a must at an outdoor party or a trip to the countryside, like the Galician empanada. Of course, eating it in Galicia is a real pleasure, but thanks to the recipes we find on the Internet or in cookbooks, we can take it to any part of Spain. So today we are going to Galicia and we will prepare a good tuna and pepper empanada!
Obviously, as I always say, if we use quality products, the result will be much tastier. In the case of bonito, it must be from the North , but you can also use a good tuna that is usually cheaper and we also find it of good quality.
Le Creuset Stainless Steel Sauté Pan
As for the dough, if it is homemade it is much better, but you also have the option of buying it, however I will leave you the recipe of how to prepare it. The trick to a good dough is to use the oil from the sofrito, I will tell you about it in the preparation.
By the way, when it comes to accompanying this classic, what could be better than a nice, chilled Albariño! But I'll leave this point up to you.
We 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 strong flour
- 1 teaspoon salt
- 1 beaten egg to paint
For the filling
- 1/2 red pepper
- 1 green pepper
- 350 gr of tuna or bonito
- 700 gr onion
- 100 gr of oil
- 250 gr of crushed tomato
- Salt and pepper to taste
- Parsley
Preparation
- Heat the oil in a frying pan, while cutting the onions and peppers into small pieces. When the oil is a bit hot, fry everything until it is well browned - I like it to brown a little but be careful. 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 will leave it for about 20 minutes until it is cooked.
- In a bowl, pour the filtered oil together 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 a little more flour is needed, no problem, it often needs it.
- Once it is ready, we will let the dough rest for about 45 minutes, until it has doubled in volume.
- To stretch our dough we will use a rolling pin , we will cut the dough in half and stretch it until it is very thin and circular, since we will place it in a round dish . With the help of the same rolling pin we can place the dough on the tray and with a fork we will prick it.
- At this point we will preheat the oven to 180º.
- We will fill it with our sofrito and add the shredded tuna or bonito on top.
- With the other piece of dough, do the same, stretch it and place it on top. Seal the edges with a fork, this way nothing will come out. Make a small hole in the middle.
- Finally, we will put it in the oven at 190º for about 45 minutes or until we see that it is 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