Savory baking

Galician Tuna Empanada

A large closed yeast pie filled with a moist but dry-cooked mixture of tuna, onion, peppers, tomato, and smoked paprika.

What you’ll need

• All purpose flour: 600 g
• Warm water: 250 ml
• Dry yeast: 7 g
• Olive oil for dough: 70 ml
• Salt for dough: 10 g
• Tuna in olive oil: 450 g
• Yellow onions: 500 g
• Red bell pepper: 300 g
• Green bell pepper: 250 g
• Tomato puree: 350 g
• Olive oil for filling: 60 ml
• Smoked paprika: 4 g
• Salt for filling: 7 g
• Egg: 1 piece
• Sugar: 10 g

How to make it

1. Dissolve the yeast and sugar in the warm water and stand for 5 minutes. Add the dough oil, salt, and flour and knead for 8-10 minutes until smooth and soft.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.