Let’s whip up a Galician Tuna Empanada, a dish that’s more like a hearty, open-faced savory pie than your typical empanada. Originating from Galicia, a historical region in northwestern Spain, this recipe is a beloved staple for family gatherings, especially during holidays like Easter and Holy Week, or simply for a cozy Sunday lunch. Traditionally, these pies were baked in communal ovens, with each family adorning their creation with a unique pattern to avoid mix-ups.
Ingredients:
Dough:
- 600g all-purpose flour
- 300ml warm water
- 6 tbsp olive oil
- 2 tsp salt
Filling:
- 3 onions
- 1 bell pepper
- 1 ripe tomato
- 100ml olive oil (for frying)
- 1 tbsp flour
- 1 cup milk
- Salt and pepper, to taste
- 1 can tuna in oil
- 3 hard-boiled eggs
- 1 raw egg (for brushing)
- 2 tbsp sugar (optional, for a sweet-savory crust)
Instructions:
- Start with the filling: Finely chop the onions, bell pepper, and tomato.
- Sauté the vegetables in hot olive oil until softened. Stir in the flour and cook for a minute.
- Pour in the milk, and cook, stirring, until the sauce thickens. Season with salt and pepper.
- Let the filling cool, then stir in the tuna.
- Make the dough: Combine all dough ingredients and knead until smooth.
- Divide the dough into two parts. Roll out one part and line a baking dish. Spread the tuna filling over the dough, and arrange the sliced hard-boiled eggs on top.
- Roll out the remaining dough and cover the pie. Brush with beaten egg and sprinkle with sugar (if using).
- Bake at 180-190°C (350-375°F) for about 30 minutes, or until golden brown.
Tips and Tricks:
- Let the empanada rest for 5-10 minutes before slicing.
- Feel free to use other fish instead of tuna, ensuring you remove all bones.
- Enhance the filling with olives, fresh herbs, or diced cooked potatoes.
Enjoy your delicious Galician Tuna Empanada! It’s sure to be a hit with the whole family, any day of the week.