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TUNA EMPANADA

Recipe by the wonderful @thecornerplot. The filling for this Empanada requires no cooking and delicious warm or cold the next day. You can make the pastry as explained or you can get one ready made from the supermarket.
Tuna Empanada Recipe Inspiration Brindisa Spanish Foods
READY IN

55mins (+1h rest)

COOKING TIME

25 mins

PREP TIME

30 mins

SERVES

Makes 1 empanada

ingredients

  • For the pastry:
  • 50g sofrito sauce
IN STOCK
  • 500g white flour
  • 1 tsp baking powder
  • 120ml olive oil
IN STOCK
  • 130ml water
  • 1 tsp sea salt
  • 1 egg
  • For the filling:
  • 1 jar (220g) red piquillo peppers, drained and cut into strips
IN STOCK
  • 250g bonito tuna
IN STOCK
  • 75g sofrito sauce
IN STOCK
  • ½ tsp fresh thyme and ½ tsp fresh oregano
  • 1 tsp smoked paprika
IN STOCK
  • sea salt and freshly ground black pepper
  • teaspoon sherry vinegar
IN STOCK
  • 60g pitted Empeltre olives, chopped
IN STOCK

FOR THE PASTRY:

1. Put 50g of sofrito into a small saucepan and reduce for a couple of mins.
2. Place the flour and baking powder in a mixing bowl, add the reduced sofrito, olive oil, water and salt, gradually work them all together, and gently knead for 5 mins. Roll into a ball, cover the bowl, and allow to rest for 1 hour.

FOR THE FILLING:

1. Preheat the oven to 180°C.
2. Place the piquillo strips, tuna, sofrito or fritada, herbs, smoked paprika, olives, and a grind of pepper into a bowl and gently mix together. Add the cider vinegar, taste, adjust and season.
3. Line a baking tray with baking paper.
4. On a lightly floured surface, roll out half the dough into a circle, 3 mm in thickness. Cut out a dinner plate-sized circle and place on a baking tray lined with baking parchment. Roll out the rest of the pastry to 3mm, and cut out a second dinner plate-sized circle.
5. Place the piquillo mixture on top of the dough base, leaving a 2 cm clear margin.
6. Beat the egg and brush the edge of the dough, and cover with a dough lid. Fold the edges of the base up over the edges of the lid to form the thick empanada crust, and press down firmly, creating a dimpled rim by pushing down with your finger around the edge.
7. Brush the top of the empanada with beaten egg, prick with a fork several times, and bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
8. The pie can be eaten warm or at room temperature.

ingredients

  • For the pastry:
  • 50g sofrito sauce
IN STOCK
  • 500g white flour
  • 1 tsp baking powder
  • 120ml olive oil
IN STOCK
  • 130ml water
  • 1 tsp sea salt
  • 1 egg
  • For the filling:
  • 1 jar (220g) red piquillo peppers, drained and cut into strips
IN STOCK
  • 250g bonito tuna
IN STOCK
  • 75g sofrito sauce
IN STOCK
  • ½ tsp fresh thyme and ½ tsp fresh oregano
  • 1 tsp smoked paprika
IN STOCK
  • sea salt and freshly ground black pepper
  • teaspoon sherry vinegar
IN STOCK
  • 60g pitted Empeltre olives, chopped
IN STOCK

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