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Angelita's Tuna Empanada
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Brief Description
Empanada in pie pan with tuna; popular in Galicia, Spain
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Main Ingredient
tuna
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jul 08, 2012
Number of Servings:
Ingredients:
- 1 whole - Egg
- 1 teaspoons - Baking Soda
- 1/2 cups - Olive Oil
- 1/2 cups - Dry White Wine
- 1/2 teaspoons - Salt
- 2 1/4 cups - All Purpose Flour
- 1 - Egg separated
- 1 whole - Large Onion chopped
- 1 whole - Red Bell Pepper cored, seeded, chopped small
- 2 tablespoons - Olive Oil
- 14 ounces - Chopped Tomatoes 1 can
- 1 teaspoons - Sugar
- - Salt to taste
- 14 ounces - Canned Tuna drained and flaked
- 24 whole - Black Olives pitted and chopped
- 2 handful - Hard Boiled Eggs chopped
Directions:
1) Preheat oven to 350 degrees.
2) Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic, wrap and let it rest at room temperature for an hour.
3) Make the filling: fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.
4) Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface -- do not flour the surface or the rolling pin; the dough will not stick because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a 1/2-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let it cool.
5) Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.
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