Tuna empanada (dough made with milk)
Calories: 794.75kcal
Servings 4 serves
Ingredients
Filling
- 240 g tuna in olive oil
- 2 onion
- 1 red pepper
Dough
- 130 g water
- 50 g milk
- 100 g olive oil extra virgin, from making the filling
- 20 g fresh yeast
- 500 g strength flour
- 1 tsp 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.
- Strain the sauce and reserve the oil (we will use it to make the dough).
- Mix the tuna with the onion and peppers and let settle while preparing the dough.
Dough
- Put in the Thermomix glass 100 g of oil from having made the filling, 130 g of water, 50 g of milk and 20 g of baker’s yeast.
- Program 90 seconds, 40º C, speed 3.
- Then add 400 g of strength flour and a teaspoon of salt.
- Knead 2 minutes / bread mode.
- Remove the dough from the glass and work by hand until integrating 100 g more of flour.
- 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. Seal the edges and make a hole in the center.
- Paint with beaten egg and bake for 30 minutes (200ºC)
- Let cool on a wire cooling rack.
Nutrition
Calories: 794.75kcal | Carbohydrates: 97.23g | Protein: 30.47g | Fat: 30.64g | Saturated Fat: 4.78g | Cholesterol: 24.05mg | Sodium: 618.86mg | Potassium: 436.99mg | Fiber: 4.63g | Sugar: 3.76g | Vitamin A: 2264.72IU | Vitamin C: 40.59mg | Calcium: 50.34mg | Iron: 2.25mg
