Lunch · 70 min · spanish

Empanada Gallega

A Spanish lunch built around flour and olive oil — on the table in 70 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1/2 cup Olive oil
• 2 cans Tuna in olive oil
• 2 Onion
• 1 Red pepper
• 1/2 cup Tomato sauce
• 1 Egg
• 1 tsp Paprika

Steps

1. Mix the flour with the olive oil, warm water, and salt into a soft dough; knead 5 minutes and rest 30 minutes while you make the filling.
2. Sauté the diced onion and pepper until very soft and sweet, about 15 minutes, then stir in the paprika, tomato sauce, and drained tuna.
3. Roll half the dough into a large rectangle, spread the filling edge to edge, and cover with the second sheet; seal and crimp the borders.
4. Brush with beaten egg and cut a small steam hole in the center.
5. Bake at 400°F (200°C) for 30-35 minutes until deep golden and the crust sounds hollow when tapped.
6. Cool at least 20 minutes before slicing — empanada is best warm, not hot.

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