Galician Tuna Empanada
FOR THE DOUGH
All purpose flour: 510 g, plus more as needed
Active dry yeast: 1/2 tsp
Granulated sugar: 1/4 tsp
Warm water: 150 ml (100°F to 110°F)
Unsalted butter: 55 g (melted and cooled slightly)
Extra virgin olive oil: 120 ml
Large egg: 1
Saffron: 1 pinch
Kosher salt: 1/2 tsp
FOR THE FILLING
Extra virgin olive oil: 2 tbsp
Medium white onions: 2 (thinly sliced)
Garlic cloves: 2 (minced)
Red bell peppers: 3 (thinly sliced)
Green bell pepper: 1 (thinly sliced)
Tomato: 1 (grated)
Sweet smoked Spanish paprika: 1/2 tsp
Spanish tuna packed in olive oil: 565 g (drained)
Kosher salt: to taste
Freshly ground black pepper: to taste
Fresh parsley: 2 tbsp (chopped)
Manzanilla olives: 55 g (sliced)
FOR FINISHING
Large egg: 1
Whole milk: 1 tbsp
Flaky sea salt: to taste (optional)
- In a small bowl, combine the warm water, yeast, and sugar. Let stand until the mixture becomes foamy, about 10 minutes.
- Whisk in the melted butter, olive oil, egg, saffron, and salt.
- Gradually add the flour, mixing until a soft dough forms.
- Transfer the dough to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. If the dough remains sticky, add more flour, 1 tbsp at a time.
- Divide the dough into two pieces, making one slightly larger than the other for the bottom crust.
- Cover both pieces and let rest at room temperature for at least 20 minutes while you prepare the filling.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions, garlic, and bell peppers. Cook, stirring occasionally, until the vegetables are very soft and sweet, 30 to 40 minutes.
- Add the tomato, paprika, and tuna. Continue cooking until the filling has thickened and excess moisture has evaporated, 10 to 15 minutes.
- Season with kosher salt and black pepper.
- Remove from the heat and fold in the parsley.
- Spread the filling on a rimmed baking sheet or transfer it to a wide, shallow bowl.
- Let cool completely, about 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll the larger piece of dough into a rectangle or circle approximately ⅛ inch (3 mm) thick. Transfer it to the prepared baking sheet.
- Spread the cooled filling evenly over the dough, leaving a 1-inch (2.5 cm) border. Scatter the olives evenly over the filling.
- Roll the remaining dough approximately ⅛ inch (3 mm) thick and place it over the filling.
- Press the edges together firmly, then fold or crimp them to seal.
- Cut a small slit in the center of the top crust to allow steam to escape.
- Whisk the egg and milk together in a small bowl. Brush the egg wash evenly over the empanada and sprinkle with flaky sea salt, if using.
- Bake until the pastry is deeply golden and crisp, 35 to 45 minutes.
- Let the empanada rest for 15 to 20 minutes before slicing. Serve warm or at room temperature.
