Tuna empanada with easy dough, perfect to enjoy a real Galician empanada.
A dough that does not need rest time, has just a few ingredients and is simple to make. Perfect to do it even with children.
After many dough tests, I have found my perfect empanada dough. A simple dough, which hardly needs kneading or resting.
An easy empanada dough that will surely encourage you to make it at home and stop buying any kind of puff pastry. You will see that it is very easy as there is nothing like a good homemade tuna empanada.
Tuna empanada with easy dough
Course: MainCuisine: GalicianDifficulty: Easy8
servings30
minutes45
minutesIngredients
- Filling:
2 medium onions
2 Italian red peppers or 1 bell pepper
1 Italian green pepper
2 small cans of tuna or 1 large
1 cup tomato sauce
Optional: 1 hard boiled egg
- Easy dough:
250 g all purpose flour
60 g olive oil
60 g milk
60 g white wine (I use non-alcoholic)
3 g salt
Extra: 1 egg for egg wash
Directions
- Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Cut the onion and peppers into medium-sized pieces. Add them to the pan. Add a little salt and let the vegetables poach for about 5 minutes.
- When the vegetables are cooked, add the tomato sauce and lower the heat to a minimum. Cook 5 minutes more.
- Transfer the vegetables and tomato to a bowl and add the tuna. Mix and set aside.
- Easy dough:
- Place the flour in a large bowl and add the oil, white wine, milk and salt.
- Start by mixing with a spoon and then with your hands. Transfer the dough to the clean countertop and knead with your hands until it is a homogeneous dough and does not stick to your hands. 1 minute will be enough. Place the dough in the bowl while you prepare and clean the countertop.
- Preheat the oven to 190ºC. Fan on.
- Clean the countertop and place 1 baking paper on it.
- Divide the dough into 2 pieces, one for the base and one for topping.
- Place one of the pieces on the baking paper and with the help of a rolling pin roll out the dough, it has to be very thin, about 2 mm thick maximum.
- You can give it a rectangular or round shape. If you give it a round shape, use the base of a cake spring mold as a reference.
- Once it has the right shape and thickness, set the dough aside and repeat the process with the other ball of dough that will serve as the top. You have to stretch it until it is the same size.
- Place the filling on the base dough and leaving 1 cm space on the edges so that you can close it later.
- Place the other sheet on top carefully, closing the empanada.
- Close the empanada by making a few folds, pinches or simply pressing down the edges with a fork.
- Beat the egg and brush the entire empanada. Using the tip of a knife, poke small holes all over the empanada, or simply poke a hole in the center of the empanada. Bake for about 40-45 minutes with the fan.
- Let the empanada cool down completely before eating it. You can store it in the firdge for up to 4 days.
Recipe Video
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