Tuna empanada

Empanada de atum fácil e económica

AuthormasterDifficultyIntermediate

Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Empanada dough
 500 g wheat flour
 250 ml water
 5 g salt
 3 g baker's yeast
 55 ml olive oil
Empanada filling
 2 onions
 ½ green bell pepper
 3 garlic cloves
 1 egg
 240 g canned tuna
 100 ml olive oil
 parsley

Massa da empanada
1

In a bowl mix the water with the flour, salt and baking powder. Knead the mixture until it stops sticking in the fingers.
When the dough is well kneaded, make a ball with it, put in a bowl covered with olive oil, snake and let the volume double.

Recheio
2

Sauté with the chopped onion and pepper. When the peppers and onions are soft, add the minced garlic, turmeric, and chopped parsley. Add the drained tuna, season with salt and pepper and cook a little more. Remove from the stove and set aside.

Montagem da empanada
3

Preheat the over to 180°C and divide the dough into two parts, one larger than the other. With the rolling pin roll the larger piece until it is round in shape. Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges, brush with beaten egg. Bake the base for 12 minutes and then remove and let cool. Once cool enough cover with the tuna filling. Roll the other half of the dough large enough to cover the top of the empanada. Brush the empanada with the beaten egg yolk. Bake in the oven at 190ºC for about 25 minutes.

Ingredients

Empanada dough
 500 g wheat flour
 250 ml water
 5 g salt
 3 g baker's yeast
 55 ml olive oil
Empanada filling
 2 onions
 ½ green bell pepper
 3 garlic cloves
 1 egg
 240 g canned tuna
 100 ml olive oil
 parsley

Directions

Massa da empanada
1

In a bowl mix the water with the flour, salt and baking powder. Knead the mixture until it stops sticking in the fingers.
When the dough is well kneaded, make a ball with it, put in a bowl covered with olive oil, snake and let the volume double.

Recheio
2

Sauté with the chopped onion and pepper. When the peppers and onions are soft, add the minced garlic, turmeric, and chopped parsley. Add the drained tuna, season with salt and pepper and cook a little more. Remove from the stove and set aside.

Montagem da empanada
3

Preheat the over to 180°C and divide the dough into two parts, one larger than the other. With the rolling pin roll the larger piece until it is round in shape. Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges, brush with beaten egg. Bake the base for 12 minutes and then remove and let cool. Once cool enough cover with the tuna filling. Roll the other half of the dough large enough to cover the top of the empanada. Brush the empanada with the beaten egg yolk. Bake in the oven at 190ºC for about 25 minutes.

Tuna empanada

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