Delicious Veggie Tuna Pie-Empanada gallega de Atun
March 6, 2021
The easy and best way to make your own pie is here, i made this Delicious Veggie Tuna Pie- Empanada gallega de Atun for my lunch and it tasted so good, i also added mozarella cheese which is my own addition. The good of this recipe, is that you can serve it hot or cold and in any time of the day, as a snack or for lucnh or dinner.
I made this lovely famous spanish Empanada gallega de Atun with some changing in the main ingredients for the original recipe, i added green olives, corn and mozzarella cheese.
How to make Delicious Veggie Tuna Pie-Empanada gallega de Atun? (Full recipe below)
Prepare the dough with the mentioned ingredients.
Make the veggie tuna filling, let it cool before filling the dough.
Spread half of the dough and place it in a greased large cake mold or a tray, place the filling.
Spread the other half of the dough and place above the filling.
close firmly the edges with a fork.
Brush the top with egg wash.
Bake in a preheated oven for 30 to 40 minutes until well cooked and golden color from top and above.
Serve it cold or warm.
Note
The dough should rest but not doubled in size as the pizza dough.
When spread the dough don’t let it thick otherwise it will turn to a bread taste.
The filling must cool at room temperature before adding to the pie crust.
Add the tuna at the end of the filling when it cooking, it is already cooked and if it over cooked will melt in the filling.
Make sure the bottom of the pie well cooked after 30 minutes, the top will golden before the bottom did.
Delicious Veggie Tuna Pie-Empanada gallega de Atun
Yield: 8 person
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
4 cups all porpuse flour
2 tablespoons of yogurt
1 egg
1 teaspoon sugar
1 tablespoon yeast
½ tablespoon of salt
2 tablespoons of olive oil
¾ cup of warm water
For Filling:
3 medium tomatoes, chopped
2 cans of tuna, drained
1 Medium onion,diced
½ cup of red bell pepper
¼ cup green olives,sliced
¼ cup corn
2 cloves garlic,minced
¼ teaspoon black pepper
1 teaspoon oregano
½ teaspoon paprika
1 Teaspoon salt
½ cup Mozzarella cheese (optional)
Polishing mixture:
1 egg
1 teaspoon water or milk
1 teaspoon of sesame
Instructions
The dough: In a mixer ball place all he doug ingrediens and knead on low speed for 10 minutes until smooth elastic dough. Foarm the dough as a ball, place in greased bowl, cover with plastic wrap and rest for 40 minutes.
Filling:In a skillet, place the oil, add onion, red bell pepper,garlice and stir on high heat for a minute, add tomato and season with paprika, oregano, salt and black pepper. cook for 15 minutes or until they're soft. Stir now and then. Add tuna, green olives and corn. Stir and continue cooking for 30 seconds so the tuna and corn covered with the sauce. Remove from heat. Preheat the oven to 350°F (180°C) and divide the dough in half, with one half slightly bigger than the other.
Grease an 11 inch pan with oil and roll out the larger half of the dough so that will completely cover the bottom of the pan and the edges.
Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges if necessary. cover with the tuna filling and top with mozzarella cheese.
Roll the other half of the dough large enough the cover the top of the empanada and make sure the edges meet.
Brush the empanada with the beaten egg yolk mixed with one teaspoon of water.
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