Empanada Gallega is a spanish pie which is stuffed with tuna, boiled eggs, onions and red capsicum. Its one of the most popular pies and available in the bakeries and supermarkets. The pastry is made with white flour, eggs, oil (or lard) . My friend Dipa has recreated this recipe and sent it to us for my SpanIndian cuisine. She made the pastry simply with self raising flour, salt and water. The original spanish filling of tuna, onions, red capsiums and boiled eggs has been replaced by tuna, onions, coriander leaves and cumin powder.
So would you like to make this pie?
INGREDIENTS FOR THE PASTRY:
500 grams of self raising flour
1 teaspoon of salt
warm water as needed to make the dough
200 grams of canned tuna, drained
1 onion chopped fine
1 red capsicum chopped fine
3 tablespoons of chopped coriander leaves
salt and pepper to taste
1/2 teaspoon of cumin powder
1/2 teaspoon of red chilli powder if you want it spicy
Make a dough using the self raising flour,salt and warm water. Keep covered for two hours. Heat the oven to 180 degrees.
Mix the ingredients for the filling, check and correct seasoning. Divide the dough into half. Roll out a square about 1/2 centimetre thick and place on a rectangle or square baking pan. Spread the filling all over that sheet of dough. Roll out the remaining dough into a similar square and place on top of filling. Seal edges well with your fingers and then using a fork scrimp the edges. Make a few slits on the top of the pie to let the steam out with a knife.
Brush with beaten egg or melted butter and bake till the pie crust is pleasantly golden brown.
Cut into pieces when cool and serve.
Makes an excellent tupperware meal, picnic food or even a snack for a high tea.
Pic and recipe sent to me by Dipa Mots.
NITU DIDI TIP: You can fill this pie with any filling of your choice, vegetables in white sauce, soya mince, seasoned curried tofu, etc etc….
Tu y tu cocina Spaindian, eres graciosa a más no poder.
Y se ve bien rica la empanada.
Reme.-….gracias guapa 🙂
great shall try it today but would use chicken mince as im not much of a tuna fan thankz neetu ji