Hello everyone, welcome once again Paulina Cook! For here we are already shiring to the kneading stick because for this recipe we will need it: today we make tuna empanada .
On this occasion they will learn in detail how to make tuna empanada , what its mass is special and how to prepare that characteristic filling , which reminds us of grandmother. In the end, as always, we leave the complete recipe with the step by step of homemade tuna empanada .
Content table
About tuna empanada
Tuna empanada is a culinary specialty from Galicia , a region in northwest Spain. This empanada became one of the most emblematic dishes of Galician gastronomy and not only appreciated in Spain, but also in Latin American countries. This empanada, which is more similar to a common cake, is characterized by having a soft mass with a crunchy crust, since it is prepared with yeast and a touch of the sofrit oil , which gives it a very delicious color and flavor.
The filling of the tuna empanada is juicy and tasty due to the combination of ingredients such as onion, peppers and the contribution of tomato sauce, which gives it the necessary humidity to simply be delicious.
This empanada can be enjoyed both hot and cold, which makes it a perfect option for any occasion. Also, it can be accompanied with a fresh salad or simply enjoy it alone.
How is the Galician tuna empanada made?
The preparation of the tuna empanada recipe begins with the elaboration of the dough, which is performed with a touch of yeast, flour, water, olive oil (if it is from the stir -fry, better) and salt. This mass is allowed to stand to give flexibility, texture and presence to the dough.
For the preparation of the filling, chopped onion and peppers in olive oil are skipped until they are tender. The previously shredded canned tuna, tomato sauce and seasoned with salt, pepper and an ingredient that cannot be missing, the paprika, to give it an incredible aroma and flavor is incorporated.
Once the filling is ready, half of the dough is extended on an oven tray, and the tuna mixture is added. It is covered with the other half of the dough, and to cook!
What secret keeps the dough of the tuna empanada?
The mass of homemade tuna empanada is one of the key elements that give it its delicious texture and flavor. This mass, traditionally used in Galician cuisine, is characterized by being crispy on the outside and soft inside, creating a perfect balance that is complemented by a juicy filling.
One of the particularities of the dough of the tuna empanada is that it is enriched with the sofrit oil used in the filling. This detail adds a unique and special touch of flavor, ensuring that each empanada bite is a feast of flavors.
Of course, it can also be prepared with a non -homemade dough, if there is no time necessary for kneading. In that case you can brush the dough with the sofrito oil at the time of assembling it, to give it the special touch.
The stuffing of tuna empanada and a unique flavor
The filling of tuna empanada is what gives it its distinctive flavor. Tuna in can, with its characteristic texture and taste, is combined with onion, peppers and tomato to create a juicy and tasty mixture.
The choice of spices and condiments , such as paprika, and cumin adds a touch of extra flavor that enhances the set of ingredients. That filling, combined with the dough of the empanada, assembles an irresistible combo.
Galician empanadas varieties
Surely many of us know this delight as " Galician empanada ", but they will be surprised to know that there are other varieties of Galician empanada and that tuna's is only one of them.
While the baked tuna empanada is the version that has transcended the most borders, it is a recipe known for its versatility and the large number of varieties it offers. In addition to tuna empanada, empanadas stuffed with meat, chicken, shellfish, vegetables and other ingredients can be found. Each variety has its charm and is a good opportunity to explore different flavors and combinations.
If you have more tuna or you are also having a tuna cake .
With this I say goodbye and I leave you with this recipe that is beautiful. Chau!
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Baked tuna empanada recipe
Yield: 8/10 portions
Preparation time: 2 hours (contemplating the levy time of the dough)
Ingredients
Filling ingredients
- 2 cans of tuna (in hits or whole)
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red peppers, chopped
- ½ cup of tomato sauce (or 3 peeled and cut mature tomatoes)
- Olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (spicy or soft, according to taste)
- Cumin 1 pinch
Mass ingredients
- 400 g of wheat flour
- 150 ml of water
- 100 ml of olive oil (of the sauce)
- 25 g of fresh yeast
- 1 teaspoon of salt
How to make tuna pie
For filling
- In a pan heat a little olive oil and sauté the onion and peppers until they are tender.
- Add the previously crumbled tuna and tomato sauce to onion and peppers. Mix well and season with salt, pepper, paprika and cumin.
- Cook over medium heat for a few minutes for flavors to integrate. Strain 100 ml (approx.) From the sofrit oil and let cool. Reserve the filling.
For the dough
- Dissolve yeast in warm water and let stand for a few minutes until foam is activated and formed.
- In a large bowl, mix flour and salt. Make a hole in the center and pour the yeast activated together with the olive oil of the sauce. Mix everything until you get a homogeneous mass.
- Knead the dough on a mesada with a little flour for a few minutes until it is soft and elastic. Form a ball with the dough and place again in the container. Cover the container with a clean cloth and let the dough stand in a warm place for approximately an hour, or until it doubles its size.
For assembly
- Preheat the oven to 180 °. Divide the dough into two parts, one for the base and one to cover the empanada. Stretch half of the mass with kneading stick until a desired size circle and place on a previously oiled oven tray.
- Extend the filling on the dough base evenly, leaving a free edge around.
- Stretch the other half of the dough and place it on the filling. Seal the edges by pressing with your fingers by repulsion.
- Make a small cut in the center of the empanada to allow steam to escape during cooking.
- Bake the empanada for approximately 30-40 minutes, or until golden and cooked. Remove from the oven and let cool before cutting it into portions.
