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giant Galician empanada

Tuna Empanada ~ Galician Street Food

A homemade version of the ever popular Galician street food, empanada, filled with tuna.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Spanish
Servings 6

Ingredients
  

FOR THE CRUST

  • 2 cups all purpose flour
  • ½ teaspoon instant yeast
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 egg
  • ¼ cup white wine optional
  • ½ cup water

FOR THE FILLING

  • 2 tablespoons olive oil
  • 1 onion, diced medium
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic
  • 1 tomato, diced medium
  • 1 can tuna, drained 190 grams

Instructions
 

FILLING

  • Heat the olive oil in a large skillet and add onions, bell peppers, salt and pepper. Sautee for about 3 minutes over medium heat until the onions begin to lose their opacity.
  • Add garlic and cook another 45-60 seconds. Add tomatoes and cook another minute.
  • Turn off the heat and add tuna. Mix in gently to fully combine without making it mushy. Season with more salt and pepper if necessary. Cool completely before filling empanada. In the meantime, make the crust.

CRUST

  • In a large bowl combine all purpose flour, yeast, baking powder and salt.
  • Add olive oil. Beat egg in a separate small bowl and add about 80% of it, reserving approximately 2 tablespoons for egg washing later. Add white wine, if using, otherwise begin slowly adding in enough of the water to make a stiff dough. Knead until it comes together. There is no need to proof; dough can be used right away.

ASSEMBLY

  • Preheat oven to 375℉/177℃, preferably with the fan setting.
  • Divide dough in half. Cover one half with plastic wrap to prevent drying out. On a floured surface, roll first half of dough into a circle of about 12 inches.
  • Place the cooled filling onto the dough, leaving a 1 inch boarder all the way around. Roll the second piece of dough to the same size as the first. Brush the border of the filled bottom half with water, then place the second half of the dough over top. Press the edges together well to seal. Crimp edges with a fork to reinforce further as well as for a more decorative effect.
  • Using the reserved beaten egg from earlier, egg wash the top of the empanada. You may need to add a little water to the gg to extend it further. Once it is completely egg washed, slice 2 or 3 slits in the center for vents.
  • Bake for 25-30 minutes or until the crust is golden brown and the filling in the middle is bubbling. Cool 10 minutes before slicing.
Keyword empanada, Galician, Spanish, tuna