Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Empanada murciana de atún, tomate frito y huevo

Murcian Tuna, Tomato, and Egg Empanada

Name: Murcian Tuna, Tomato, and Egg Empanada
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 3 cups all-purpose flour (375 grams); 1/2 cup olive oil (125 ml); 1/2 cup white wine (125 ml); 2 tablespoons sweet paprika; 1 teaspoon salt; 9 ounces canned tuna in oil, very well drained (250 grams); 3 1/3 cups crushed tomatoes (800 grams); 4 hard-boiled eggs; 1 beaten egg

Dos Rombos en la Cocina @alfonso_lopez

Madrid, España

Video Recipe HERE: https://youtu.be/INEtSq1c52s
This is the original recipe for the traditional tuna empanada enjoyed in Murcia. You can find it in the best bakeries. It's easy to make with just a few ingredients, and the intense flavor of sweet paprika in the dough makes it a delicious treat.

Dos Rombos en la Cocina @alfonso_lopez

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

3 cupsall-purpose flour (375 grams)
1/2 cupolive oil (125 ml)
1/2 cupwhite wine (125 ml)
2 tablespoonssweet paprika
1 teaspoonsalt
9 ouncescanned tuna in oil, very well drained (250 grams)
3 1/3 cupscrushed tomatoes (800 grams)
4hard-boiled eggs
1beaten egg

Saved

Steps

1 hour 30 minutes

1

Boil the eggs.
2

Make homemade fried tomato sauce using the crushed tomatoes. I do this in the microwave in a glass Pyrex dish with a lid to keep things clean. Add a splash of oil and some salt, then cook on high for 20 minutes until the tomato is very concentrated. You can also cook it in a large skillet with a lid until it's well reduced.
3

Drain the canned tuna very well so it's as dry as possible. The best way is to use a fine mesh strainer.
4

In a large bowl, combine the fried tomato sauce with the drained tuna. Set aside.
5

Heat the olive oil and sweet paprika in a skillet over medium heat for just a couple of minutes, making sure not to burn the paprika.
6

To make the dough, put the flour, salt, hot oil with paprika, and white wine in a bowl or stand mixer. Knead until you have a smooth, even ball of dough.
7

Divide the dough into two equal balls and roll them out into your desired shape, either round or square.
8

Brush a baking sheet with oil and place the first rolled-out dough on it. Spread the tomato and tuna mixture on top, leaving a couple of inches free around the edges, and place the pieces of hard-boiled egg on top.
9

Cover the empanada with the second piece of rolled-out dough. Seal by folding the edges inward, poke the surface several times with a fork to prevent it from puffing up in the oven, and brush the top with the beaten egg.
10

Bake for 45 minutes at 350°F (180°C) with heat from top and bottom, and use the fan if your oven has one.
11

Remove from the oven, let cool, and enjoy this empanada! I usually make two at a time!

Saved

Cooksnaps

Saved

Dos Rombos en la Cocina @alfonso_lopez

Published in the US on September 24, 2025 16:27

Madrid, España

Me encanta innovar con platos cocinados en todo tipo de cacharros: AirFryers, robots, microondas con Lékué, FussionCook, olla GM, panificadoras, etc... Además, comparto alguno de mis platos en mi Canal de Cocina en Youtube, visítalo para no perdértelos.💖 Suscríbete a mi canal de Youtube: https://goo.gl/biLzkh💚 Más en: https://www.dosrombosenlacocina.com🧡 Mi blog con trucos para AirFryers: https://www.directoalafreidoradeaire.com