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Empanada Gallega de Atรบn
A hearty and flavorful Galician tuna pie, traditionally made for festivals and feasts. This large, savory pie is filled with tender tuna, sweet peppers, and onions, all encased in a golden, flaky pastry.
๐ง ์ฌ๋ฃ
- 600 g Bread dough(Store-bought or homemade pizza dough works well. Ensure it's at room temperature for easier handling.)
- 400 g Canned tuna in olive oil(Drained. Using tuna packed in olive oil adds more flavor.)
- 2 Onions(Medium-sized, thinly sliced.)
- 2 Red bell peppers(Medium-sized, deseeded and thinly sliced.)
- 2 Tomatoes(Ripe, grated or finely chopped. Discard skins if grating.)
- 60 ml Olive oil(Extra virgin olive oil for best flavor.)
- 1 tbsp Pimentรณn (sweet smoked paprika)
- 1 Egg(Beaten, for egg wash.)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the filling: Heat the olive oil in a large skillet or pot over medium heat. Add the thinly sliced onions and red bell peppers. Sautรฉ, stirring occasionally, until the vegetables are softened and translucent, about 10-15 minutes. Do not let them brown too much.
โฑ๏ธ 15 minutes - 2
Add the grated or finely chopped tomatoes and the pimentรณn to the skillet. Stir well to combine and cook for another 5-7 minutes, until the tomato has broken down and the mixture has thickened slightly. Season with salt and freshly ground black pepper to taste.
โฑ๏ธ 7 minutes - 3
Stir in the drained canned tuna, breaking it up gently with a spoon. Cook for just 1-2 minutes more to heat through. Remove the skillet from the heat and let the filling cool completely. This is crucial to prevent the dough from becoming soggy.
โฑ๏ธ 10 minutes (cooling time) - 4
Preheat your oven to 200ยฐC (400ยฐF). Lightly grease a large baking sheet or line it with parchment paper.
โฑ๏ธ 5 minutes - 5
Divide the bread dough into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion of dough into a rectangle or circle large enough to line your baking dish or cover the base of your empanada. Carefully transfer the dough to the prepared baking sheet.
โฑ๏ธ 10 minutes - 6
Spread the cooled tuna filling evenly over the base dough, leaving a small border around the edges.
โฑ๏ธ 2 minutes - 7
Roll out the second portion of dough to a size that will cover the filling. Place it over the filling. Trim any excess dough from both layers. Crimp the edges firmly together to seal the empanada. You can use a fork or your fingers to create a decorative edge.
โฑ๏ธ 5 minutes - 8
Make a few small slits or a decorative pattern in the top crust with a sharp knife to allow steam to escape during baking. Brush the entire surface of the empanada with the beaten egg wash.
โฑ๏ธ 3 minutes - 9
Bake in the preheated oven for 40-45 minutes, or until the pastry is deeply golden brown and cooked through. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
โฑ๏ธ 40-45 minutes - 10
Remove the empanada from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set.
โฑ๏ธ 20 minutes (cooling time)
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis empanada is a traditional dish for the Feast of St. James (Santiago) in Galicia.
- โEnsure you make vents in the top crust to prevent the pastry from puffing up unevenly or bursting.
- โEmpanada Gallega is delicious served warm, at room temperature, or even cold the next day.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute the tuna with shredded cooked cod (bacalao).
- Use sardines instead of tuna for a different flavor profile.
- Add chopped hard-boiled eggs to the filling for extra richness.