The empanada is a typical Galician dish, made with a puff pastry and fish, meat or even octopus, which stands out for its simplicity, nutritional value and delicious flavor.
iNGREDIENTS:
- 2 round or rectangular puff pastry sheets
- 1/2 kilo of onions
- 350 g tuna
- 4 tablespoons tomato sauce
- Sweet paprika
- Boiled egg (optional)
- Pepper
- Salt
tHE PREPARATION OF "eMPANADA DE ATÚN":
Cook the tuna filling of the empanada:
- Chop the onion in brunoise (minced in a small square).
- Sauté the onion until golden brown, add 1 tablespoon of sweet paprika, stir a little and add the drained tuna and tomato sauce. If you like, you can add a couple of boiled and chopped eggs to the filling, it will give them a delicious touch. Season to taste.
- We remove from the heat and drain the excess oil.
Prepare the puff pastry and fill:
- You can make the puff pastry at home, but there are plenty of already prepared and good quality puff pastry that will make the recipe easier. Ideally, you should have two puff pastry doughs of the same type, either round or rectangular, and use each of them for the top and bottom of the tuna pie.
- Stretch one of the parts with the roller. We line the tray with parchment paper so that later the empanada does not stick to its surface.
- Arrange the filling of the tuna sauce on top, leaving 1.5 centimeters around without filling.
- We spread the other part of the dough in the same way with the rolling pin and place it on top, fold the entire contour of it (from bottom to top to seal it).
Bake the empanada:
- Make some decorative strips and place them on top.
- Spread the beaten egg yolk over the empanada and bake at 200 ºC for 30-35 minutes.
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