Spanish Empanada Gallega with Tuna – Simple & Savory
An Empanada Gallega with tuna, onions, and bell peppers is my absolute favorite dish when I long for the sunny Atlantic coast of Spain. This traditional stuffed pastry stands out with its crispy crust and a juicy, savory filling. As a little cat with a weakness for good cuisine, I love how wonderfully uncomplicated this dish is and that it uses no processed products at all. The dough is easy to make from scratch, and the filling of fresh vegetables and high-quality tuna is a real treat. Whether as a filling lunch or a quick snack, this Spanish specialty is easy for anyone to whip up. The combination of sweet onions and savory spices makes it a highlight in any kitchen. Grab your apron and let's whip up this treat together – meow, it smells delicious!
Ingredients
Preparation
Knead flour (200 g), olive oil (50 ml), water (60 ml), and some salt (5 g) into a smooth dough and let it rest for a moment. Meow, patience pays off here!
Finely dice the onion (1) and cut the red bell pepper (1) into small strips.
Sauté the vegetables in a pan until translucent, stir in the drained tuna (150 g), and fry briefly.
Halve the dough and roll out two thin sheets.
Place the filling on one half of the dough and cover with the second half; press the edges well together.
Brush the pastry with a beaten egg (1) so it shines golden brown in the oven.
Bake at 200 degrees (upper/lower heat) for about 20 minutes until it smells wonderful.
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