Name: Tuna Empanada
Prep time: 33 min
Cook time: 3 min
Yield: 12
Cuisine: Argentina
Ingredients: 600 grams flour; 150 milliliters water, warm; 50 milliliters white wine; 10 grams yeast; 1 tablespoon salt; 1 tablespoon pimentón, red; 60 milliliters olive oil; 2 onions; 2 tablespoons brown sugar; 1 bell pepper; 9 tomatillos; 7 cans tuna in oil; 2 cloves garlic

Preparation

30 mins

3 mins

Low

How to make Tuna and Bell Pepper Empanada step by step: Peel the tomatoes to crush them. Set aside Dice the onions and add the brown sugar. Cook covered in the microwave for about 3 minutes. If it is not cooked enough, add a couple more minutes. Put olive oil in a pot and add the chopped garlic. When the garlic is golden, add the tomatoes and a little salt. Let the tomato sauté, and when it is cooked, add the two tablespoons of fried tomato. Next, add the chopped onion and the juice released by the onion. Crumble the tuna and add it to the pot, also adding the bell pepper cut into small pieces. Stir to combine and let everything sauté together for about three more minutes. Drain the filling and press it, as we will use the remaining broth to make the empanada dough. Put the flour in a large bowl. Make a volcano in the center and add the water, white wine, a teaspoon of sweet paprika, salt, and crumbled yeast. Also add three tablespoons of the reserved broth. Knead with your hands until everything is well combined. If the dough seems too dry, add a little more broth. Put a little flour on the table and continue kneading with your hands. To know when the dough is ready, make a small ball and then a cylinder; if it doesn’t break, it’s ready. Let the dough rest covered with a cloth for about 45 minutes, until it doubles in volume. Divide the dough into two parts, and from one of the parts, save a small portion for decoration. The bottom part should be slightly larger than the top part. Roll it out with a rolling pin, keeping in mind that it should be a little thicker than the top part, as the weight of the filling could break it. Place parchment paper on the baking tray and spread out the dough. Add the filling and spread it over the dough, leaving the edges free of filling. On top, place the other part of the dough that we have also rolled out and seal the empanada by folding the bottom edges. Decorate the empanada by making strips to form squares, and brush the entire top with beaten egg. Preheat the oven to 200º Celsius, top and bottom. Bake for about 30 minutes until golden. I recommend watching the video for a better understanding of everything explained.