Make Ahead

Empanada deĀ Atun

April 29, 2012
1 Ratings
  • Serves 4
Author Notes

This pie traces its origin to Galicia and Portugal. The word 'empanar' means to wrap or coat in bread. Stuffing can be various - vegetables, meat, fish. Traditionally it's made with tuna, sardines or chorizo, but,of course, you can experiment.
Recipe adapted from 'sopa de letras' blog. —Asya Sheremet

What You'll Need
  • Sofrito
  • 2-3 medium onions, diced
  • 1 red bell pepper, diced
  • 1 medium tomato, diced
  • 1 garlic clove, crushed
  • 1/4 cup parsley, chopped
  • 250 milliliters oil, originally sunflower, but olive is good too
  • 1 teaspoon smoked paprika
  • salt, pepper to taste
  • Empanada
  • 3 cups bread flour (500 grams)
  • 200 milliliters warm water
  • 100 milliliters oil from sofrito
  • 1 packet of active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 cans of tuna in oil
  1. To make Sofrito: Heat the oil in a large heavy-based saucepan. Add the onion and peppers and cook for 3-4 mins, stirring, over medium-low heat. Add tomatoes, garlic, parsley, salt and pepper and cook for about 15 mins, until vegetables are ready.
  2. Let cool completely, drain oil form vegetables. Before adding to the dough, oil should be cold. Its fine to do this step a day ahead.
  3. To make Dough: Sift flour in a bowl. Add salt, paprika and yeast. Combine everything well. Add water and oil from sofrito to form a soft dough. Knead until smooth and elastic. Cover with a wet towel and let rise in a large bowl until doubled in volume.
  4. To make Stuffing: Combine tuna (drain out oil), paprika and vegetables.
  5. To Assemble: Preheat your oven to 405F. Divide dough into two equal parts. Roll out first part and place stuffing on top. Roll out second one, put on top and seal the edges. Make small holes using fork. According to original recipe you can also brush the top with egg yolk, but as for me, dough had wonderful color due to the oil.
  6. Bake for 30-40 mins. Its good warm or cold.
  7. You can also make it ahead, keep in the fridge and bake the next day.

See what other Food52ers are saying.

0 Reviews