Fernando Ibanez

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Fernando Ibanez

Galician Empanada de Tuna

Name: Galician Empanada de Tuna
Prep time: 70 min
Cook time: 70 min
Yield: 6
Cuisine: Española
Ingredients: 250 grams flour; 10 grams yeast; 100 milliliters Water, tibia; 90 milliliters olive oil; pinches salt; 1 onion, finely chopped; 1 tomtato; 2 eggs; 1 glass white wine; 3 cans tuna in water, pains; 1 on saffron; 6 bell pepper, canned in can; salt; olive oils; 10 green olives; 1 teaspoon sweet paprika; black pepper

40 mins

30 mins

Half

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Fernando Ibanez

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This recipe I ate and I loved it is one of my favorites, I ate it in Galicia and it's great !!! I share them because it's delicious. I hope you enjoy it just like me, it is excellent for meetings with friends.

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Ingredients

6 portions

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Preparation

Make a volcano with flour and yeast. Add the oil and water little by little and knead. Add the salt and make a ball, place it in a bowl previously greased with oil and let it stand covered with a cloth in a damp place. It can be in a car trunk or in an oven without it being turned on. Wait until it doubles its size.

Poach the onion and tomato for 8 minutes with olive oil.

Add the piquillo peppers, the olives, the tuna and cook for 5 minutes.

Add the teaspoon of sweet paprika, salt, pepper, the sachet of paella or the strands of sugar, the trickle of white wine and let reduce. Add the chopped hard-boiled egg.

Spread the dough and place it in a refractory previously greased with olive oil. Chop the base with the fork and place the filling of the pan. Cover the refractory with another layer of dough, chop it with the fork and varnish with egg.

Bake for 25 minutes at 200 C.