Saving at home – Tuna empanada (Spain)


Hi everyone!

Today we will move to the Iberian peninsula, preparing a typical dish of this area: the tasty tuna empanada.

Here we see how to make it rectangular in shape, but it will be up to you to choose whether to do it this way or in the format of many small panzerotti, (in the second case it will take a little more time to prepare them).

Let’s start:


Ingredients for 4 people: For the filling: 2 onions (medium) – 1 red pepper – 1/3 green pepper – 400g canned tuna – 4 tablespoons tomato concentrate – 50ml EXTRA virgin olive oil – salt – pepper. For the dough: 270ml water – 500g flour – 1 teaspoon salt – 5g brewer’s yeast – 1 egg


Start preparing the filling:

Heat olive oil in a pan, then sauté the chopped onions and add the peppers.

When the mixture is ready, recover the cooking oil that will be used later to prepare the dough.

Put the pan back on the heat and add the tuna. Season to taste with salt and pepper, then stir.

Now add the tomato paste and cook for 5 minutes over low heat.

Now proceed with the preparation of the dough:

Mix the flour, salt, yeast, water and cooking oil. Once ready, work the dough on a floured pastry board and form a stick.

Grease a bowl with olive oil and place the dough. Cover and let it rest until it is doubled in volume.
After this time, take again the dough and work it with your hands. Then divide it into two not equal parts, (1/3 and 2/3).

Now take the largest part and roll it out forming a rectangle about 8mm thick.
Place the dough on a flat pan covered with baking paper and pour on top the mixture of tuna and vegetables.

Then evenly distribute the filling.

Now roll out the other part of dough (the smaller one).

Form another rectangle with it and use it to cover. Finally, cut the dough in excess.

Close the edges with your fingers.

Pierce the surface with a fork. Then use the leftover dough to decorate.

Brush with the beaten egg and bake for 25 minutes at 200° C.

Your tuna empanada is ready!

Enjoy your meal!

original recipe:


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