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Tuna and red pepper empanada
Serves 8 Starters and mains
Ingredients
- For the filling
- 2tbsp Spanish olive oil
- 1 onion, chopped
- 4 large garlic cloves, finely chopped
- 400g canned chopped tomatoes
- 400g canned tuna, drained and flaked
- 2 large grilled red peppers in oil, drained and chopped
For the pastry
- 450g strong white flour
- 1 sachet (7g) easy-blend dried yeast
- 1tsp sugar
- 125ml milk
- 40g butter, plus extra for greasing
- beaten egg, for glazing
Method
Preheat the oven to 190°C/375°F/ Gas 5. Grease a baking sheet.
Sift the flour, yeast, 1tsp salt and sugar into a bowl. Make a well in the centre. Heat the milk, butter and 4tbsp water in a saucepan until the butter melts, stirring. Pour the liquid into the flour and mix to a soft, sticky dough.
Turn out the dough onto a work surface and knead for 5-10 minutes, until smooth. Shape into a ball, cover and leave to rise until doubled in size.
Heat the oil in a large frying pan, add the onion and fry for 3 minutes. Add the garlic and tomatoes, bring to the boil and cook for 5-8 minutes, mashing the tomatoes with a spoon, until reduced. Stir in the tuna and red peppers and season to taste with salt and pepper.
Knock back the dough and divide in half. Roll one piece into a 30cm square and place on the prepared baking sheet. Spread the filling to within 1cm of the edge of the sheet. Brush the edge with water.
Roll out the remaining dough in the same way. Use to cover the filling, then seal the edges with a fork. Cut a small steam hole in the centre, and bake in the preheated oven for 20 minutes.
Remove from the oven and glaze with the beaten egg, then bake for a further 15 minutes, until golden.
Leave to stand for 10 minutes, then cut into bite-sized pieces. Serve warm or at room temperature.
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