Empanada de Atun

Two days ago there was a horrific train accident in the northwest of Spain. If you have been reading here for any length of time you will well know that I grew up in Spain and consider myself to be at least part Spanish.

Empanada de Atun (spanish galician tuna pie)

By fate it would seem that day I was already thinking about making this recipe. Empanadas (kinda like a big calzone) are a typical Galician dish. Once learning of the crash it felt so right so spend my morning making something that would remind me so much of home.

My heart and prayers are with the families of the deceased and injured. I can’t fathom their pain.

Empanada de Atun (spanish galician tuna pie)

To me Spanish food has and always will be my ultimate comfort food. Dishes like tortilla espanola and ensalada mixta are very near and dear to my heart. The flavor combination in this empanada filling of peppers, onions, tuna, and tomato is absolutely spot on to the taste in my memories.

It was a hit all around. A lovely dinner shared amongst friends in solidarity for the pain Galicia is feeling. I know it can seem a bit silly but it meant a lot to me.

Empanada de Atun (spanish galician tuna pie)

If you have never tried this flavor combination I highly encourage you to give it a shot. The dough is easy and the filling comes together in a flash.

Can I be honest for a minute? My heart is heavy. I’m kinda out of words but you should know I am praying you and yours are safe and healthy and for comfort comes to those in mourning.

Empanada de Atun (spanish galician tuna pie)

One year ago today: Mac and Cheese Two Ways and Carrot Cake Cupcakes

Empanada de Atun (Tuna Galician Pie) (serves at least 8)
From 1080 Recipes and Directo al Paladar

1/4 ounce (1 package) active-dry yeast
3/4 cup lukewarm water
3 eggs
3 1/2 cups all-purpose flour, plus extra for dusting
1 tablespoon butter, at room temperature
2 cloves of garlic
1 onion sliced thin
1 12 oz bottle of roasted red peppers drained and coarsley chopped
3 cans of tuna in water drained and flaked
3 1/2 cups tomato sauce
3/4 cup green olives
olive oil
salt and pepper

Mix the yeast with a pinch of salt and the lukewarm water in a cup or small bowl, then let stand for about 10 minutes, until the mixture is frothy. Beat two of the eggs in a bowl. Sift the flour with a large pinch of salt onto a work surface. Make a well in the center and pour in the beaten egg and yeast mixture. Gradually incorporate the flour into the liquid, then knead well for 10 minutes. Dust the surface lightly with flour to prevent the dough sticking. Add the margarine and knead for 10 minutes more, banging the dough onto the surface. Add a little water to the dough if necessary. Once the dough is smooth and elastic, form it into a ball, place it in a bowl, and cover with a clean dish towel. Let rise in a warm place for 1 to 2 hours, until doubled in volume.

Meanwhile sautee the onion in a tablespoon of olive oil in a large pan over medium high heat. Once softened add the peppers, tuna, tomato sauce, and olives. Bring to a simmer and allow to cook for 10 minutes or so till reduced and thickened.

Preheat oven to 350 F. Divide the dough in two and roll one pieces out to about 14 inches wide. Slide on to a parchment lined baking sheet. Place the filling on top of the dough soaking up any excess juices with a paper towel. Roll out the second piece of dough to roughly the same size and carefully draper over the base and filling. Seal the edges of the dough carefully, pressing them together and rolling them slightly. Beat the remaining egg and brush it over the dough to glaze. Sprinkle with salt then carefully poke vent hole in the top with a fork. Bake for 15 minutes, then increase the oven temperature to 375°F, and bake for 15 minutes longer. Increase the oven temperature to 400°F and bake for 10-15 minutes more, until golden brown. Remove the pie from the oven. Serve at room temperature.

Empanada de Atun (spanish galician tuna pie)

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