Spanish Tuna Pie
A delicious Spanish Tuna Pie or Galician Empanada recipe with a special secret to make the homemade dough extra flavourful and crispy.
Servings: 9 pieces
Ingredients
The filling
- 1 ⅓ cup oil (325 ml), drained from canned tuna or add/use any oil
- 1 lb onion (500 gr), cut into cubes
- 1 red bell pepper , cut into cubes
- 2 Italian green pepper , cut into cubes
- 5 garlic cloves , chopped
- salt
- 1 teaspoon sweet paprika
- 1 teaspoon paprika
- Black pepper
- 14 oz canned passata/crushed tomato (400 gr)
- ½ teaspoon granulated sugar
- 1.3 lb drained tuna from can (600 g)
The dough
- 3 ½ cup bread flour (455 g)
- ⅓ cup oil plus 1 tablespoon more (100 ml), drained from the filling
- 1 cup warm water (250 ml)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoon dry yeast (7 gr)
- 1 teaspoon salt
Instructions
The filling
- In a pan using medium heat, add in the oil. When the oil is hot, add in the rest of the ingredients and cook for 30 minutes or until they're soft. Stir now and then.
- Add in both of the paprika and black pepper. Stir and continue cooking for 30 seconds so that the powdery taste is gone. Add in crushed tomato, sugar. Stir everything together and cook for another 10 minutes. Adjust seasoning if needed.
- Turn the heat off. Add in drained tuna and mix everything together. Don't over mix to avoid the tuna get all broken and mushy.
- While still hot, pour the filling into a sifter with a bowl underneath. Drain for a few minutes, we want to use the oil for our dough. Don't let the filling draining too long to avoid it getting dry. Pour the filling into a container and leave it to cool completely. Save the oil for later use.
The dough
- In a bowl, add in warm water, sugar and yeast. Stir and leave it to get foamy around 3-5 minutes.
- In a stand mixing bowl, add in all the dough ingredients including the previously prepared yeast mixture. Mix to incorporate and then knead for 10 minutes or until the dough is smooth and elastic.
- Form dough into a ball and place in a greased bowl. Cover tightly with cling film and leave the dough to rise into double in size in a warm and draft free place.
Assembling
- For this recipe I'm using a 10.5" x 15.5" (27x39 cm) baking tray and I brushed it with some oil. Once the dough is ready, divide it into 2. Take a half of the dough and roll it thin to the size of the pan, slightly bigger. This is to consider the depth of the pan and for the filling. Place the rolled dough in the pan.
- Spoon in the filling evenly. Roll out the other half of the dough and place it on top of the filling. Cut any excess dough. Pinch the seams together. Using the cut out excess dough, make some decorations (if you want). Brush the top surface with egg wash. Using a fork, pinch some holes all over. This will help to release the steam while baking.
- Bake at 400ºF (200ºC) preheated oven for 20-30 minutes or until golden brown and the dough is cooked through. Enjoy!
Nutrition
Calories: 682.7kcal | Carbohydrates: 50.7g | Protein: 21.6g | Fat: 44.6g | Saturated Fat: 5.7g | Cholesterol: 23.6mg | Sodium: 426.5mg | Potassium: 554.5mg | Fiber: 4.7g | Sugar: 6.4g | Calcium: 48.9mg | Iron: 3mg