The Galician empanada, a classic of Spanish cuisine, combines flavors in a crispy dough. The juicy filling of tuna, onion, and tomato is a delight for the senses, perfect for sharing on any occasion.
The Galician Empanada is a traditional dish that requires a bit of patience in its preparation.
The homemade dough, along with a tasty filling of tuna, onion, and tomato, becomes an irresistible bite.
Once baked, the Galician Empanada can be enjoyed at any time of the day, whether hot or cold.
Galician Empanada
Ingredients
½ 1 kilogram of fresh tuna
½ cup of Olive oil
½ 1 kilogram of flour
1 cup of Olive oil
1 cup of White wine
1 Egg
1 pinch of Salt
2 cups of Crushed tomato
1 Onion
1 Bay leaf
Preparation
Step 1 : To start the recipe, prepare the dough.
Step 2 : In a bowl, add the flour, wine, and oil, then knead until you achieve a smooth, homogeneous dough.
Step 3 : The dough is ready when it does not stick to the hands; otherwise, gradually add small amounts of flour and then refrigerate.
Step 4 : For the filling, in a preheated skillet with olive oil, sauté the julienned onion until golden.
Step 5 : Then add the fresh tuna cut into cubes and mix.
Step 6 : Next, add the tomato, bay leaf, and season with salt.
Step 7 : Let it cook on low heat for about 15 minutes and set aside until it cools slightly.
Step 8 : Divide the dough into two parts and roll each out with a rolling pin.
Step 9 : Place one part in the baking dish and add the prepared filling.
Step 10 : Cover with the second rolled-out dough and press the edges to seal.
Step 11 : Finally, brush the empanada with beaten egg, make small cuts with a fork to prevent bubbles, and bake in a preheated oven at medium heat.
Step 12 : Bake for about 20 minutes.
Step 13 : The empanada can be served hot or cold.
Preparation (simple version)
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
