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Tuna empanada - Еmpanada de atun

If you are in Spain, you cannot miss "empanada de atun" or empanada with tuna. It is the same as to be in Italy and not to eat pizza. Though this dish belongs to Galician cuisine, you can meet it thought the whole Spain.
As always there are dozens of recipes, everyone has its own family recipe, in any case it is always delicious.

Tuna empanada - Еmpanada de atun

DOUGH

  • 400 g AP flour
  • 100 ml white wine(120 ml)
  • 100 ml olive (vegetable) oil
  • 2 tsp salt
  • 2 tsp sugar (optional)
  • egg, for brushing
  • In a food processor combine flour, salt, sugar, oil and pulse a couple of times until it forms fine crumbs.
  • switch the food processor to a medium speed and gradually adding the wine make an elastic dough
  • Shape the dough into a ball, cover with the cling film and allow to rest for 30 min

FILLING

  • 400 g tuna fillet (canned)
  • 300 ml chopped tomatoes (Tomate frito)
  • 1 large onion
  • 100 ml olive oil
  • 1 large pepper
  • 1 garlic clove
  • 1 medium-sized carrot
  • 1 small chilli pepper, deseeded
  • 1 tsp sweet smoked paprika
  • 1 tsp sugar (optional)
  • Black pepper, salt, chopped dill, parsley
  • Slice the onion and pepper, grate the carrots, chop chilli and garlic, dice the fish
  • Heat a bit of oil on a pan, and stir-fry the fish
  • Add the carrot, onion, pepper, garlic and stir-fry for 5 more min
  • Add the tomatoes, seasoning, paprika and sugar, stir again, cover with the lid, reduce the heat and simmer for 15 min stirring occasionally
  • Remove from the heat and cool down
  • Divide the dough into 4 parts
  • Roll out each piece of the dough into 2 discs (12 inch in diameter)
  • Spoon the filling into the centre of one dough disc, brush the edges wit the egg, cover with another disc and crimp the edges together thoroughly
  • Brush the empanada with the egg and bake for 20-20 min at 200C until golden brown
  • Cool on a wire rack

I do understand that fresh tuna is not an easy accessible ingredient. So, you can take either canned tuna or any other fish (sardines, mackerel). The dough is of a „rubber” consistency, and it requires a bit of the effort while rolling. It is important not to have stiff dough, as, at the end, the pastry will be hard and crisp. If you see that you dough is too stiff, add a bit of wine. I might be breaking all the rules and traditions, but I always add a bit of sugar into the dough, without it the pastry does not taste good (for me). The dough is very much like Brise pastry dough, it is short, but not dry. It could be used to make different pies, tarts, mini tarts. You can use lard instead of olive oil, in that case increase the amount of it by 20-30 g. I love that lard dough, very tasty!
If using canned tuna, you just add it to the vegetables when they are cooked, at the end. From this amount you will get either 2 empanadas (12 inch in diameter) or 22-24 small empanadillas.





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