105 minutes
Savor the flavors of Galicia with this hearty empanada, brimming with flaky tuna, tangy tomatoes, sweet peppers, and rich hard-boiled eggs, all enveloped in a homemade olive oil pastry.
Large egg, beaten
each
teaspoons
cups
cups
teaspoons
cups
Egg For Glazing, separated
each
Large Onion, finely chopped
each
Bell Pepper, cored, seeded, and diced
each
Chopped Tomatoes, canned
0 oz
teaspoons
Canned Tuna In Oil, drained and flaked
0 oz
Kalamata Olives, pitted, chopped
each
Hard-Boiled Eggs, chopped
each
1. Pastry Prep
In a large mixing bowl, combine 1 beaten egg, baking soda, 1/2 cup olive oil, wine, and salt. Gradually incorporate flour until a soft dough forms. Knead by hand until pliable. Shape into a ball, wrap in plastic, and rest at room temperature for 1 hour.
2. Filling Creation
Sauté onion and bell pepper in 2 tbsp olive oil until tender. Stir in tomatoes, sugar, and a dash of salt. Cook on medium for 15 minutes until thickened. Off heat, fold in tuna, olives, and eggs.
3. Assembly
Oil an 11-inch pie pan. Split dough into two, with one piece larger than the other. Roll out the larger piece and line the pan, leaving a slight overhang. Trim excess to a 1/2-inch border. Pre-bake at 350°F for 10 minutes after brushing with lightly beaten egg white. Keep the oven on.
4. Baking
Fill the pastry shell with the tuna mixture. Roll out the second dough piece to cover, tucking in the edges. Combine egg yolk with water and apply to the top crust for a golden finish. Bake for 35-40 minutes at 350°F until the crust is golden. Can be enjoyed warm or chilled.
Choose high-quality canned tuna in olive oil and drain it well, but keep some of the oil to retain richness.
Ensure the dough is smooth, pliable, and not sticky, adjusting with water or flour as needed. Allow it to rest before rolling out to relax the gluten.
Season the filling with salt, pepper, and a pinch of smoked paprika, adding a hint of acidity with lemon juice or vinegar.
Bake in the lower third of the oven and preheat the baking sheet to ensure a crispy bottom crust.
Roll out the dough to an even thickness of about 1/8 inch and use parchment paper to prevent sticking and ease the transfer.
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