Golden Tuna and Pepper Pie — Galician Tuna Empanada
Galician double-crust empanada filled with slow-cooked onion sofrito, flaked tuna, and roasted capsicum, baked until the lid is deeply golden, served warm in wedges with bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice onions thin, dice capsicum, smash garlic, grate tomatoes, drain tuna, beat eggs, chop parsley, and unroll puff pastry into 4 equal rectangles (you'll make 2 empanadas).
Sweat
Heat olive oil in a wide pan over medium-low, add onions and capsicum with a pinch of salt, cook 15 minutes until completely soft and pale gold without browning.
Build
Stir in smashed garlic and pimenton off heat 15 seconds, return to medium, add grated tomato, cook 3 minutes until darkened. Off heat, fold in tuna and remaining salt. Cool completely.
Bake
Lay first pastry rectangle on a lined tray, spread half the cooled filling leaving a 2cm border, lay second rectangle over, crimp edges to seal, brush top with beaten egg. Cut 3 small slits to vent steam. Repeat with remaining 2 rectangles and filling to form a second empanada on the same tray.
Roast
Bake both empanadas at 200C for 24 minutes until the lids are deeply golden and crisp, and the bases are firm enough to lift cleanly.
Rest and plate
Lift empanadas onto a wooden board, rest 4 minutes for filling to settle, slice each into 4 wedges with a sharp knife, scatter parsley and pepper, serve warm.
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