Empanadas are quite common on dinner tables all over the Hispanic world. in Spain they are usually baked as large pies and cut into squares and can be served as tapas. In Latin America, empanadas are small pies with different fillings. Originally empanadas came from the Spanish regions of Galicia & Leon but basically became popular all around the whole world. I had this Galician empanada when I went to Spain a couple of years ago and I had to recreate it over here as it was so good. It can be served either hot or cold. I used two sheets of pre-made pastry which makes things way easier. So give it a go and we're quite sure you will try it again! You will need....
- 2 ready to roll shortcrust pastry sheets
- 2 large or 3 medium red sweet peppers, finely chopped
- 2 garlic cloves, finely chopped
- 2 onions, finely chopped
- 1 teaspoon tomato paste
- 1 teaspoon pimentón dulce (sweet paprika)
- 1 teaspoon pimentón ahumado (smoked paprika)
- 2 cans tuna chunks (in oil), drained
- Small bunch of parsley, finely chopped
- Handful green olives, stoned and chopped
- 2 hard-boiled eggs, roughly chopped
- Olive oil
- 1 tablespoon olive oil mixed with a pinch paprika, for brushing on final empanada
How to...
- Pour oil into a fry pan over medium heat and add in garlic. Cook it for 2 minutes, until golden. Then add in onion,pepper, paprikas, tomato paste, salt & pepper to taste and cook until onions and peppers are soft, about 10-15 minutes.
- Take off the heat and let cool. Once cool, add in tuna, olives and parsley and mix well.
- Pre-heat the oven to 190°C
- Roll out the first pastry sheet and spread the tuna/veg mixture in the middle, leaving about one inch from the sides. Crumble the eggs on top and cover with the other pastry sheet. Seal the edges well with a fork and baste the top with the oil/paprika mixture and snip the empanada with scissors with in three or four places (so as steam can escape).
- Bake for 25 minutes until reddish golden. Remove from the oven and let rest for at least 10 minutes. Serve hot or cold.
Enjoy!!
R&A
