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Spanish Tuna Empanada by Antonio Cruz Vaamonde

Spanish Tuna Empanada by Antonio Cruz Vaamonde

5
(1)
  • 8 Serves
  • 45 minutes
  • 70 minutes

This Empanada Gallega (Galician pie) is proof that some of the best meals come from the simplest ingredients. Made with pantry staples like canned tuna, onions, flour and olive oil, it’s a recipe that’s been feeding families for generations; affordable, versatile and incredibly delicious.

Recipe supplied by Antonio Cruz Vaamonde

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Ingredients

For the Zaragallada (Galician Sofrito)
2-3 brown onions, finely sliced
2-3 red capsicums, finely sliced
2 garlic cloves, minced (not traditional but I love the flavour)
100ml-120ml olive oil
2 tbsp smoked paprika
2 bay leaves
Salt, to taste
For the Dough
750g Black & Gold plain flour
150ml white wine (or replace with water)
125ml water
200ml fat in total (reserved olive oil from the Zaragallada topped up with extra olive oil if needed)
7g salt
For the Filling
1 large tomato, grated
2 big cans of Black & Gold tuna chunks in spring water, drained
Prepared Zaragallada
Salt and pepper, to taste
1 egg, beaten, for egg wash
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

    Make the Zaragallada
  1. Heat the olive oil in a large pan over medium heat. Add the onions, capsicum, garlic, bay leaves and a pinch of salt.
  2. Cook gently for 20-25 minutes, we want to poach the veggies without giving them too much colour. Stirring occasionally until the vegetables are completely softened and sweet.
  3. Remove the bay leaves and take the pan off the heat. Stir through the smoked paprika, allowing it to lightly toast in the residual heat.
  4. Transfer the vegetables to a bowl with a strainer and drain, reserving the flavoured olive oil for the dough.
    5. Make the Dough
  5. Combine the flour, white wine, water, reserved olive oil, additional olive oil (if required) and salt in a large bowl or stand mixer.
  6. Knead for approximately 10 minutes until smooth and elastic.
  7. Cover and rest for 20-30 minutes.
  8. Divide the dough into two equal portions and roll each piece out to approximately 2-3mm thick, large enough to cover a baking tray.
    9. Prepare the Filling
  9. In a large bowl, combine the drained tuna, grated tomato and Zaragallada.
  10. Season with salt and pepper and mix until well combined.
    11. Assemble the Empanada
  11. Line a baking tray with one sheet of rolled dough.
  12. Spread the filling evenly over the dough, leaving a 1-2cm border around the edges.
  13. Place the second sheet of dough over the top and seal the edges by crimping them together or pressing with a fork.
  14. Brush generously with egg wash.
    15. Bake
  15. Bake in a preheated oven at 180°C for 40-45 minutes, or until golden brown and crisp.
  16. Allow to cool slightly before slicing and serving.

Top Tips

● The reserved paprika-infused olive oil is the secret to the dough’s flavour, so don’t skip it.
● This empanada is delicious served warm or at room temperature, making it perfect for entertaining or picnics.
● While tuna is the one of the most traditional filling, this recipe is incredibly versatile and can also be made with shredded chicken, slow-cooked beef, or even leftover roast meats for an easy and delicious variation.

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