Tuna Empanada
ekilu Team
ingredients
10
Difficulty
Easy
Time
40'
2 servings
Fresh ingredients
onion
1 unit
tomato
2 units
mushroom
4 units
piquillo pepper
4 units
green bell pepper
1/4 unit
Pantry ingredients
olive oil
3 tbsp
salt
2 pinches
short-crust pastry
1 unit
canned tuna
6 oz
black olive
2 oz
Instructions
1
Cut the onion, piquillo pepper, and green bell pepper into strips. Slice the mushrooms. Heat a good amount of olive oil in a large skillet, add the vegetables, and season with a pinch of salt. Cook the vegetables over medium heat.
2
In the meantime, cut the black olives into rings or use sliced olives from a jar. Wash and cut the tomatoes into small dice. Finally, drain the tuna.
3
When the vegetables are soft, add the diced tomatoes and season with a few pinches of salt. Optionally, add half a teaspoon sugar (to counter the acidity of the tomatoes). Cook over medium heat for 5–6 minutes. Let the water released by the tomatoes evaporate.
4
Preheat the oven to 350ºF.
5
Add the tuna and olives to the skillet. Stir well to incorporate all the ingredients. Turn off the heat.
6
Let the mixture cool a little, then spread the contents of the skillet over a sheet of pie dough, leaving between half and one inch free on each side. Place the other sheet over the top and seal the edges well.
7
Bake at 350ºF for 20–25 minutes, until the crust is golden, then take out of the oven.
Tips & Tricks
We used a single sheet of pie dough. We cut it in half and covered the first half with the filling. We then covered the pie with the other half. We press the edges with the tines of a fork to make sure it is tightly sealed all around. You can use two whole sheets if you prefer.
You can beat an egg and brush a little over the pie to glaze when baking.
If you have large tomatoes, one will be enough. If your onion is very large, just use half.
You can easily find ready-made pie dough. Puff pastry will also work well.
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