Tuna empanada (dough made with milk)

Tuna empanada (dough made with milk)

Course: Appetizer, First dish
Cuisine: Galician
Keyword: empanada, tuna
Calories: 794.75kcal

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
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
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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

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