A tradition for New Years, my father’s friend Emilio would cut the pastry to say the old and new years on top. Also makes a great tapa, cut into small squares.
Empanada Gallega
Ingredients
Filling
- 400 Grams tuna packed in olive oil 2 jars
- 2 onions
- 4 cloves garlic
- 2 red peppers or jar roasted
- 4 plum tomatoes, or 1 can diced tomatoes
- 3 hard boiled eggs
- 1/2 teaspoon salt
- olive oil
Dough
- 5 cups flour
- 3 teaspoons baking powder
- 5 ounces olive oil
- 1 cup cold water
- 2 teaspoons sherry vinegar
- 1 teaspoon salt
Instructions
- Place three eggs in a saucepan with cold water. Bring to a boil, then cover and remove from heat. After 15 minutes, drain and submerge the eggs in a bowl of ice water.
- Dice two onions. Cook in olive oil until translucent.
- Mince garlic and add to skillet with onion.
- If using fresh peppers, cut into dice and add to onion. If using a jar or roasted peppers, drain them well, then add to skillet.
- If using fresh tomatoes, peel the skins, then cut in half and remove the seeds. Dice and add to skillet. If using a can of diced tomatoes, drain well, then add to skillet.
- Cook onions mixture for 15 minutes until soft. Add salt to taste.
- Meanwhile, peel and chop the hard boiled eggs.
- Remove the onion mixture from the heat. Add the tuna and eggs, mixing gently to incorporate.
- Set aside or transfer to a bowl and refrigerate while preparing the dough.
- Now begin to make the dough. In a large mixing bowl, whisk water, oil, vinegar, salt and baking powder together until no lumps.
- Sift flour into the bowl and use a spoon to combine.
- Turn dough out onto a clean board or table and knead until it smooth, about 5 minutes.
- Divide dough into two balls, one slightly larger than the other. Cover with clear film and let stand at room temperature for 15 minutes to an hour.
- Grease a sheet pan with a little olive oil.
- Roll out the larger dough ball into a rectangle and transfer to the sheet pan, stretching it to fit to the edges.
- Spoon the chilled filling onto the center of the pan and spread along the dough, leaving about an inch of dough clear around the edges.
- Roll out the smaller ball of dough into a rectangle. Drape the dough over the pan to completely cover the filling.
- Trim the edges of the dough where it overlaps the pan, and save these trimmings to make decorations on the top of the empanada.
- Roll the edge of the bottom crust over the edge of the top crust to seal them together, like a pie crust. Trim and reserve any excess dough. Use a fork if needed to press the edges together.
- Cut a hole in the center of the top crust, about the size of a quarter. Then use a fork to prick holes throughout the top crust. This will allow steam to escape.
- Form a ball with the trimmed dough and roll flat. Cut out letters, numbers, leaves or other shapes to decorate the empanada.
- Beat one egg. Use a pastry brush to lightly brush the top of the empanada.
- Arrange your decorations on top, the egg will make them stick. Be sure to brush the decorations with egg too.
- Bake ten minutes at 400F, then lower to 350 and bake 40 minutes more.
- Allow empanada to cool at least 20 minutes before cutting. Serve with salad and Albariño.