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Want to recreate this mouthwatering Galician baked tuna empanada (empanada de atún) at home? It’s simple! This recipe shows you how to make your own complete with homemade empanada dough. It might be your new favorite savory pie!
If you’re looking for other pastries, make sure to try these savory beef empanadas and these Portuguese pastel de nata.
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Introduction
After loving the traditional Argentinian beef empanadas, I was disappointed when my first empanada in Spain was cold and greasy. After this bad experience, I avoided them for the next year or so. But after tasting my mother-in-law’s version, I had to change my mind about empanda de atún: it was delicious!
At first, I was intimidated to make my own homemade tuna empanada, but I finally took the plunge using a recipe from my favorite Spanish cookbook. The result was a delightful twist on the classic Galician empanada, earning high praise from my husband and securing its place in my Spanish recipe collection.
Although the process of making the empanada dough might seem daunting, the effort is minimal. The only challenge is waiting for it to bake!
Ingredients
Wondering what ingredients you need to make your own mouthwatering baked tuna empanada? It might look like a lot, but it takes basic ingredients you might already have. Let’s talk about the key ingredients.
- Canned Tuna: Be sure to use a good-quality brand. Either water-packed or oil-packed will taste good in this recipe.
- Tomate Frito: This traditional Spanish tomato sauce is made with sautéed tomato, garlic, onion and pepper that is pureed with a bit of sugar.
- Empanada Dough: This is what makes an empanada so special! I’ve included the simple recipe to make your own dough from scratch with a few simple ingredients.
See recipe card for full information on ingredients and quantities.
Substitutions
- Don’t have tomate frito? Use diced tomatoes and add one tablespoon of brown sugar.
- Want to save time? Use pre-made empanada dough, but realize that it won’t taste as good as using homemade.
How to Make Tuna Empanada
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Start the empanada dough by whisking an egg with the baking soda, olive oil, wine or cider, and salt. (image 1)
- Gradually mix in the flour until the dough is soft, but not sticky. (image 2)
- Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 1 hour. (image 3)
- Cook the onions in olive oil until soft and golden, then add the roasted red peppers and cook for a couple of minutes. (image 4)
- Add the tomato sauce and mix it in well. (image 5)
- Dump in the tuna, chopped eggs, Worcestershire sauce, honey, cumin, and paprika, and stir to combine. Adjust the salt to taste. (image 6)
- Once the empanada dough has rested, roll out two-thirds of the dough thinly. (image 7)
- Place the rolled out dough in an 11-inch oiled pie plate, making sure the dough covers the base and sides. (image 8)
- Brush the crust with an egg white, then bake at 350°F (175°C) for 10 minutes. Let it cool for 10-15 minutes before adding the tuna filling. (image 9)
- Roll out the other piece of dough and cover the empanada with it. Seal the edge by pinching it closed. (image 10)
- Brush the top of the empanada with an egg yolk and water mixture and bake at 350°F (175°C) for 40 minutes. (image 11)
- Enjoy this baked tuna empanada hot or cold! (image 12)
Recipe FAQs
This is a savory pie from Spain filled with an aromatic mixture of tuna, tomatoes, and vegetables. When it’s made with homemade empanada dough, it’s a tempting dinner!
Empanadas originated in the Galician region of Spain. Food historians believe that empanadas were the Spanish version of the Indian samosas. Over time, they have spread to other Spanish-speaking countries, and many regions have their own version of this baked or deep-fried savory pie.
Most empanadas are stuffed with a high-protein mixture of meat or fish with vegetables, which is sometimes coated in a flavorful sauce. This Galician-inspired tuna empanada (empanada de atún) has a tuna and tomato filling with roasted red peppers, green olives, and other tasty mix-ins.
Traditional Galician empanadas, like this tuna one, are always baked in one large dish, then cut into individual slices. Empanadas from other countries, such as Argentina, can be either deep fried or baked, depending upon your tradition and preferences.
Serve
It’s traditional to serve this baked tuna empanada either hot or cold, depending upon your preference. I enjoy it best while it’s still warm from the oven; its fragrance is hard to resist!
If you’re looking for other Galician recipes to round out your meal, I suggest pairing this with pimientos de Padrón (fried Padrón peppers) and a slice of tarta de Santiago (Spanish almond cake). Try these 10 best Galician foods and 5 typical Galician desserts for even more ideas!
Expert Tips
- Make your own empanada dough if you have the time. It’s simple to do, and will make your empanada taste so much better!
- Don’t have tomate frito? Substitute with diced tomatoes and one tablespoon of brown sugar.
- Make Ahead Version: Prep the filling and empanada dough in advance and store them in the fridge for up to 3 days. Assemble and bake the empanada whenever you’re ready.
Baked Tuna Empanada (Empanada de Atún)
This delicious, hearty baked tuna empanada recipe is easy to make from scratch! This easy Spanish dish is stuffed with tuna, tomato and egg.
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Servings: 8 slices
Calories: 409.35kcal
Instructions
Making the Dough
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Beat the egg in a large bowl and add in the baking soda, olive oil, cider, and salt. Gradually add enough flour to make a soft, but not sticky, dough.
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Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 1 hour.
Making the Filling
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Heat two tablespoons of olive oil in a heavy frying pan set over medium heat. Cook the onions until they are soft and starting to caramelize. Add the roasted red peppers and fry for a couple minutes, then add the tomato sauce.
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Lower the heat to a slow simmer and cook for about 15 minutes, stirring frequently.
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Add the tuna, olives, chopped boiled eggs, Worcestershire sauce, honey, cumin, paprika, and salt to taste.
Assembling the Empanada
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Preheat the oven to 350°F (175°C). Grease an 11-inch (28 cm) pie plate or round dish with oil.
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Cut off two-thirds of the empanada dough, setting the smaller piece aside.
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Roll out the larger piece until it’s large enough to cover the base and sides of the greased pan. Transfer the dough to the pan, taking care not to stretch it, then trim the edges to neaten.
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Beat the egg white and brush it over the dough in the pan. Bake for 10 minutes, and then let cool for 10-15 minutes.
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Fill the pre-cooked base with the tuna filling. Roll out the other piece of dough, then cover the top with it and press the edges to seal. Trim off any excess dough.
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Beat an egg yolk with one teaspoon of water, then brush on top of the empanada and bake for 40 minutes, or until nicely browned. Serve hot or cold.
Notes
- Make your own empanada dough if you have the time. It’s simple to do, and will make your empanada taste so much better!
- Don’t have tomate frito? Substitute with diced tomatoes and one tablespoon of brown sugar.
- Make Ahead Version: Prep the filling and empanada dough in advance and store them in the fridge for up to 3 days. Assemble and bake whenever you’re ready.
Nutrition
Serving: 1slice | Calories: 409.35kcal | Carbohydrates: 34.89g | Protein: 17.34g | Fat: 22.27g | Saturated Fat: 3.54g | Cholesterol: 105.41mg | Sodium: 1149.38mg | Potassium: 376.24mg | Fiber: 2.56g | Sugar: 5.53g | Vitamin A: 612.88IU | Vitamin C: 12.37mg | Calcium: 50.99mg | Iron: 3.81mg
Photography by Giulia Verdinelli
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