Tuna empanada

Published by Marta on 02/06/17

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

Servings 4 people


Filling

  • 240 g tuna in olive oil
  • 2 onion
  • 1 red pepper

Dough

  • 130 g water
  • 50 g milk
  • 100 g extra virgin olive oil used to make the filling
  • 20 g yeast fresh
  • 500 g strong flour
  • 1 cdta salt

Nutrition

Calories: 799kcal | Carbohydrates: 98g | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 12mg | Sodium: 227mg | Potassium: 773mg | Fiber: 16g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 70.1mg | Calcium: 70mg | Iron: 6.1mg

Step by step instructions

Filling

  • Julienne the onions and the red pepper.
  • Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.
  • Drain the fried vegetables and set the oil aside (it will be used to make the dough).
  • Mix the tuna with the onion and peppers and let settle while preparing the dough.

Dough

  • 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.
  • Warm 90 secs / 40ºC / speed 3
  • Add 400 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand until 100 g more of flour had been incorporated.
  • Let settle, covered, for 1 hour.

Empanada

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de atún
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

Servings 4 people


Filling

  • 240 g tuna in olive oil
  • 2 onion
  • 1 red pepper

Dough

  • 130 g water
  • 50 g milk
  • 100 g extra virgin olive oil used to make the filling
  • 20 g yeast fresh
  • 500 g strong flour
  • 1 cdta salt

Step by step instructions

Filling

  • Julienne the onions and the red pepper.
  • Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.
  • Drain the fried vegetables and set the oil aside (it will be used to make the dough).
  • Mix the tuna with the onion and peppers and let settle while preparing the dough.

Dough

  • 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.
  • Warm 90 secs / 40ºC / speed 3
  • Add 400 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand until 100 g more of flour had been incorporated.
  • Let settle, covered, for 1 hour.

Empanada

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de atún
Nutrition Facts
Tuna empanada (dough made with milk)
Amount Per Serving
Calories 799 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g25%
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 12mg4%
Sodium 227mg9%
Potassium 773mg22%
Carbohydrates 98g33%
Fiber 16g64%
Sugar 4g4%
Protein 36g72%
Vitamin A 850IU17%
Vitamin C 70.1mg85%
Calcium 70mg7%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.