Empanada gallega

Name: Empanada gallega
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: Fathead crust (or regular pie crust); Tuna, 500 grams rinsed (2 medium cans), in water; Onions, 2 medium; Bell peppers, red, 2 medium; 4 tbsp Tomato sauce,; 1 tbsp Paprika,; 1/2 tsp Salt; Eggs, 1 raw; Eggs, 3 hard boiled (optional); 1/2 cup Water, hot,; 4 tbsp Fat or oil,

silvana @silvanaketovores

Empanada gallega

silvana @silvanaketovores

Saved

Ingredients

1 hour

4 servings

Fathead crust (or regular pie crust)
Tuna, 500 grams rinsed (2 medium cans), in water
Onions, 2 medium
Bell peppers, red, 2 medium
4 tbspTomato sauce,
1 tbspPaprika,
1/2 tspSalt
Eggs, 1 raw
Eggs, 3 hard boiled (optional)
1/2 cupWater, hot,
4 tbspFat or oil,

Saved

Steps

1 hour

1

Dice the onions and sautee on sstove top with the oil, until translucid.
2

Dice the peppers and add to the onions, sautee.
3

Add the tuna. Stir all on medium to low fire. If using hard boiled eggs, chop roughly and add to mixture. Add salt and paprika. Close fire and add 4 tbs of tomato sauce, and stir. Let cool.
4

Preheat oven to 180 C.
5

Oil or butter pan. If you use paper pie mold you can skip this part.
6

Place crust on mold. Make indents with fork all over the bottom crust.
7

Place tuna paste in pie mold.
8

Cover pie mold with top crust.
9

Upon closing top and bottom crust, dip fingers in hot water and paint the inside of the crust. Press the opposite side, so that it sticks. Close the crust by making indents with fingers or fork.
10

Beat egg and paint the top crust.
11

Bake 30 min in preheated oven, or until golden on top. You may bake on bottom rack the first 10 minutes and then move to upper rack, to ensure bottom crust cooks through.
12

When done, turn oven off, open the door, and let cool another 10 min in oven before serving.
13

May serve hot or cold.