Tuna empanada with homemade dough. VERY EASY RECIPE
Contents of this recipe
- video recipe
Tuna empanada with homemade dough. VERY EASY RECIPE: presentation
In addition to making unmistakable homemade dough, I teach you step by step how to fill it and how to decorate it. A traditional empanada recipe, the classic uncomplicated tuna empanada that will make you look like an expert chef. The empanda dough is very golden and perfectly supports the filling. You will see how easy it is to prepare and how rich it is. This is an ideal option for eating away from home because it is very easy to transport and cold it is delicious. You already know that decorating it is not mandatory, but you will not deny me that it is beautiful. I hope you enjoy yours.
For 6 to 8 people
- for the table:
- 450 g of universal flour
- 200 ml of warm water
- 100 ml of olive oil
- 1 egg
- 10 g of salt
- 5 g dehydrated bread yeast or 10 g fresh yeast
- For the filling:
- 400 g canned tuna
- 1 large red pepper
- 2 small onions or 1 large
- 350 g tomato sauce
- 4 eggs for cooking and 1 egg for painting the empanada
- 2 garlic, salt and olive oil
Tuna empanada with homemade dough. VERY EASY RECIPE: video recipe
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Tuna empanada with homemade dough. VERY EASY RECIPE: preparation of the recipe
1.- Boil the eggs. Put the eggs in a pot of water on the stove and when the water starts to boil, wait 10 minutes and remove them from the stove.
2.- Prepare the dough. Put the water, bread yeast, oil and flour in a bowl. Stir with a spatula and add the beaten egg. Stir and add more flour and salt. The flour is better to include it twice. When the dough separates from the bowl, it’s time to knead it.
3.- Knead. You can knead it on marble, in a mixer, in a bakery or with a stick mixer with a kneading accessory. I kneaded for 10 minutes with the accessory hook on the mixer.
4.- Pour the dough over the marble. Coat the marble with a little flour, pour the dough on top and form a ball. Put a little olive oil in a bowl and place the dough on top, covered with a towel, until it increases in volume. You can leave it in the oven off for about two and a half hours.
5.- Prepare the sauce. Cut the vegetables. Finely chop the onion. Put a good stream of olive oil in a pan and add the vegetables while chopping. Cook them over medium heat so that they cook slowly. Cut the pepper into cubes. Add whole cloves of garlic and tomato to taste when the oil starts to shine. Add a little salt and remove from the heat when he starts to see the oil again and the tomato has reduced.
6.- Shape the empanad. Spread the marble with flour, pour the dough, give it an elongated shape and divide it into two parts: one slightly larger than the other. (Watch the video on how I do it). Roll out the largest part, which will be the base, until it covers the entire base of the baking tray. Roll out the dough on a rolling pin and place it on a tray covered with floured baking paper. Leave the rest of the dough in a towel so that it does not dry out.
7.- Distribute the soffrit on the base of the empanad. Be careful not to reach the edge, because there you will close it. Spread the well-drained tuna on top. Cut the 4 hard-boiled eggs and spread them all over the empanada. Put a little salt on the egg.
8.- Preheat the oven to 200 degrees by heating up and down.
9.- Cover the empanadata. Spread the marble with a little flour and roll out the dough with a rolling pin. Take it with the rolling pin and leave it well placed on the empanad. Connect the two tables along the edge and cut out the entire excess edge. Close the edge tightly. (Watch the video on how I do it).
10.- Prepare the decoration. Knead the edges that you have taken out of the empanada well. Stretch with a roller and cut into strips. Place the strips on the empanad and paint the empanad with a beaten egg so that they stick together and shine. You can cut out figures with a pastry knife and place them on the empanada to your liking. Just paint with a beaten egg.
11.- Put the empanada in the oven. Prick the empanada with a fork so that the dough does not break, being careful not to spoil the decoration. Bake for about 35 minutes.
My advice to prepare tuna empanada with homemade dough:
You can use dry or fresh yeast. If you use fresh yeast, you should use double the amount.
To make the soffrit, you can use the tomato sauce you usually use or the natural tomato, which you have to cut until the water evaporates.
If you like homemade empanadas, check this out Chicken Empanada VERY EASY HOMEMADE TEST!
Now is your time.
David from 55000 Recipes