The Galician empanada with vegetables and tuna is a rustic pie that has been prepared in Galicia since the time of the Goths, known as the pilgrim’s pie, it is also stuffed with other ingredients. With this recipe, today we will travel to the Iberian Peninsula to discover the taste of empanada (which means pie) de verduras y atun (vegetables and tuna). But you can continue the journey by enjoying a fresh gazpacho.
This exquisite dish can be stuffed with different fillings, red or white meats, fish and shellfish, all kinds of vegetables, and is excellent consumed both hot and cold. The filling with tuna is my favorite and remains very light and tasty. Follow me step by step, and you too will make a delicious and very tasty Galician empanada with vegetables and tuna.
- Difficulty: Easy
- Cost: Economical
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Portuguese
Ingredients
- 2 3/4 cups flour
- 2/3 cup milk
- 1/2 cup sunflower oil
- 1 teaspoon fine salt
- 1 pinch chili powder
- 1 onion (large)
- 2 bell peppers (1 green, 1 yellow)
- 2 tomatoes (red and firm)
- 1 clove garlic
- 2 hard-boiled eggs
- canned tuna in oil (160 grams)
- 5 tablespoons olive oil
- to taste salt
Preparation
Heat the olive oil in a pan, chop the onion and sauté it. Dice the bell peppers. Peel the tomatoes with a vegetable peeler, remove the seeds and their water, then also dice them.
When the onion is soft and sautéed, add the bell peppers and cook them for 15/20 minutes over low heat. When cooked, add the tomatoes, minced garlic clove, and salt. Mix well and continue cooking the vegetables over low heat.
Cook the hard-boiled eggs, peel them, and cut them into small cubes. Drain the tuna from its preserving oil, then crumble it coarsely.
When the vegetables have absorbed all their liquids and are dry, add the tuna and hard-boiled eggs. Mix all the ingredients for a few minutes, taste, and if necessary, adjust the salt. Turn off the heat and let it cool.
While the vegetables cool, prepare the dough for the pie by mixing the flour with the milk, oil, salt, and chili powder. Knead and form a dough ball that you will let rest covered for 15/20 minutes.
After the resting time, divide the dough ball into 2 unequal parts, one larger for the base and decorations and one smaller for the cover. Roll out the first dough ball with a rolling pin and form a rectangle 5/16 inches thick, then place it on the baking tray greased with a little oil. Pour the vegetable and tuna mixture and spread it evenly.
Roll out the second dough ball, the smaller one for the cover, and form another rectangle. Cover the pie and seal the edges with your fingers. Make a hole in the center and with the leftover dough decorate the empanada. Make strips that start from the four corners to the center. Finally, brush the surface with a beaten egg yolk.
Preheat the oven to 356 degrees Fahrenheit and when it is hot, bake the Galician empanada with vegetables and tuna for 25/30 minutes, until it is cooked and golden. The pie can be served hot or cold, cut into square portions.
