Spanish cuisine · Dough, Pasta & Rice

Empanada Gallega

Galician tray pie with a tuna and pepper filling – perfect cold as well as warm.

Ingredients · for 6 servings

• 500 g flour
• 150 ml olive oil
• 150 ml lukewarm water
• 1 sachet of dry yeast
• 400 g canned tuna
• 3 onions
• 2 red bell peppers
• 400 g passata
• 1 tsp paprika powder
• 1 egg for brushing

Instructions

1. Knead a smooth dough from flour, oil, water, yeast and salt and let it rise for 1 hour.
2. Braise the onions and peppers very slowly until soft, add the tomatoes and paprika powder and reduce.
3. Fold in the tuna and let the filling cool.
4. Halve the dough, roll out the base, spread the filling, lay on the lid and fold in the edges.
5. Brush with egg, cut a steam hole and bake at 190 °C for 40 minutes until golden.