Empanada Gallega
A large empanada pie features a savory vegetable and tuna filling, seasoned with smoky Spanish paprika.
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Instructions
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Preheat oven to 350 F.
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Whisk flour, salt, and paprika; combine with yeast-water mixture, olive oil, and an egg to form a smooth, elastic dough, adjusting consistency with flour or water.
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Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, approximately one hour.
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While dough rises, chop onion and bell peppers, mince garlic, grate tomato, and chop hard-boiled eggs into 1/2-inch pieces.
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Heat olive oil in a large skillet, cook onion until soft (5-8 minutes), then add garlic, bell pepper, tomato, and paprika; cook until liquid evaporates and vegetables soften, then season.
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Drain tuna and stir into the vegetable mixture.
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Grease a 15-inch baking pan with olive oil.
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Divide dough in half, shape into balls, and rest for 5 minutes.
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Roll one dough portion into an 18-inch circle, line the pan, allowing overhang; then spread the filling and sprinkle chopped hard-boiled egg over it.
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Roll the second dough portion, place it over the filling, and seal the edges by crimping and trimming excess.
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Create a 1/2-inch hole in the center and brush the top with an egg wash (egg whisked with 1 tablespoon water).
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Bake for 30 to 35 minutes until golden brown; cool for at least 15 minutes before serving.
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Serve warm or at room temperature; reheat in a skillet or oven as desired.