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Published by Marta, 2 June, 2017

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Tuna Empanada
The recipe of the galician empanada is very varied. In this recipe we use a dough made with milk. The dough is made with yeast so it is necessary let it settle to ferment. We use a Thermomix, but if you don’t have one or a kneader, and do the dough by hand it is important not to forget to heat the liquid ingredients with the yeast before mixing them with de flour.

Ingredients

Dough
4 people
Recalculate quantities
people
Nutrition Facts
Tuna Empanada (dough made with milk)
Amount Per Serving
Calories 799 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 12mg 4%
Sodium 227mg 9%
Potassium 773mg 22%
Total Carbohydrates 98g 33%
Dietary Fiber 16g 64%
Sugars 4g
Protein 36g 72%
Vitamin A 17%
Vitamin C 85%
Calcium 7%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Dough
4 people
Recalculate quantities
people
Nutrition Facts
Tuna Empanada (dough made with milk)
Amount Per Serving
Calories 799 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 12mg 4%
Sodium 227mg 9%
Potassium 773mg 22%
Total Carbohydrates 98g 33%
Dietary Fiber 16g 64%
Sugars 4g
Protein 36g 72%
Vitamin A 17%
Vitamin C 85%
Calcium 7%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
Filling
  1. Julienne the onions and the red pepper.
  2. Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.
  3. Drain the fried vegetables and set the oil aside (it will be used to make the dough).
  4. Mix the tuna with the onion and peppers and let settle while preparing the dough.
Dough
  1. Put into the mixing bowl 100 g of the oil we had put aside from making the filling, 130 g water, 50 g milk and 20 g fresh yeast.
  2. Warm 90 secs / 40ºC / speed 3
  3. Add 400 g strong flour and 1 tsp of salt to the bowl .
  4. Knead 2 minutes / bread mode.
  5. Remove the dough from the bowl and knead by hand until 100 g more of flour had been incorporated.
  6. Let settle, covered, for 1 hour.
Empanada
  1. Preheat the oven to 200ºC
  2. Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  3. Place one of the halves onto the dish and spread the filling over it.
  4. Cover with the other half and make a hole in the center.
  5. Paint with beaten egg and bake for 30 minutes (200ºC)
  6. Let cool on a wire cooling rack.
Empanada de atún
Empanada de atún
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