Probably one of the most famous Galician dishes in Spain, tuna empanada pie is a very common preparation throughout the country. You can prepare it beforehand, because it is consumed at room temperature. Great for parties, family meetings or picnics, it never was missed at my childhood birthday celebrations. Some people prepare it with flaky pastry (available in supermarkets) in order to speed up the process, but here I want to share with you the most real and classic version of it. The dough is very easy to prepare, and you won't need special skills. Even if you never prepared something like this before, I strongly recommend you to give it a try. You can alter the filling adding chopped green olives, peas, or whatever your heart desires. We normally use tinned tuna fish, both with oil or without oil (or even with vinegar). Just make sure you drain the tuna fish completely, so the filling remains dry and not too oily. Enjoy it!
Ingredients:
*For the dough:
-300 gr flour
-100 ml lukewarm water
-100 ml olive oil
-1tsp sweet paprika
-5 gr dry yeast
-1 pinch of salt
*For the filling:
-3 small tuna fish tins (about 200 gr in total)
-1 onion
-1 small red bell pepper
-1 small green bell pepper
-2 fresh tomatoes (or canned tomatoes)
-1 egg
-3 tbsp olive oil
-salt and pepper
Directions:
1- For the dough, heat the oil (medium heat) and add the paprika.
2- Dilute the yeast in lukewarm water and let it rest for 10 minutes or until some foam is developed.
3- Mix the flour with the salt and add the water and oil. Mix until getting a smooth and homogeneous dough. Let it rest for 1 hour or until it doubles its size.
4- For the filling, chop the onion and peppers finely and sauté with some olive oil and salt at medium high heat for 10-15 minutes with the lid on.
5- Grate the tomatoes and add them to the veggies (if you use canned tomatoes, add them directly). Cook with the lid off until most of the liquid evaporates and the sauce thickens. Turn the heat off and set aside.
6- Boil the egg for 10 minutes and let it cool, peel it and chop into fine pieces. Add it to the preparation.
7- Strain completely the tinned tuna fish and add to the preparation. Mix well.
8- Divide the dough in two equal parts and with the help of a pin spread the dough until getting a thin layer that completely covers the desired mould. Cover the mould with the first layer, adjust it to the mould, fill it with the tuna preparation and cover with the second layer. Trim the excess dough and form the boarder with the help of your fingers. Make a hole in the center in order to let the steam to escape. Spread some oil on top of the pie for a nicer golden brown color.
9- Bake for about 40 min at 220ºC / 430ºF or until golden brown. Let it cool completely before enjoying it.
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