This dish belongs to Galician cuisine. There are many recipes and ways to prepare it (everyone has its own), but the result is always the same: delicious.
- 1,5 kg of onions.
- 1 red pepper.
- 400 g of tuna.
- Pimentón de la Vera (Sweet Smoked Paprika)
- 7 dl of flour.
- Olive oil.
- Dry yeast (1 sachet).
- 3 eggs.
(- Tomate sauce)
1. Chop the onions and pepper and put everything onto a frying pan with olive oil on a medium heat (put a lot of olive oil since you will need it for preparing the dough later on). At the same time you can boil two out of the three eggs the recipe needs.
2. When the onion begins to look transparent, add half a teaspoon of pimentón, stir the mix and add the tuna, drained.
3. After 2-3 min remove the pan from the heat source, drain the olive oil and save it for preparing the dough. Add salt to the ready tuna filling and (optional) a couple of spoons of tomato sauce.
4. For preparing the dough, first dissolve the yeast in 1 dl of warm water. In a bowl add: 7 dl of flour, salt, 1 teaspoon of pimentón, 12 spoons of the olive oil you saved before, 1 dl of water and the 1 dl of water containing the yeast. Knead the dough and divide it into 2 parts. Shape them into a ball, cover with a clean towel and allow to rest for 1,5 h.
5. Roll out each piece of the dough and place one of them onto the oven tray. Spread the tuna filling evenly and add the boiled eggs (chopped) at this point. Cover the filling with the other part of the dough, closing the empanada and removing the excess of dough from the sides (it can be used to decorate the top of the empanada).
6. Finally, stir 1 egg and brush the whole empanada. Before putting it in the oven, use a fork to make few wholes around the surface. Put it in the oven (preheated at 200 degrees) and set the temperature to 180 degrees. Bake for 35-40 min until golden brown.
Tips: The empanada is better if you let it rest until next day (if you can wait). The dough will soak with the filling and it will be just delicious!