Empanada De Atun
300 g Flour
1 ts Salt; (5 g)
1 pk Dried yeast; (10 g)
25 g Lard or ghee; melted
2 Eggs; lightly beaten
80 ml Milk; warmed
2 tb Olive oil; (30 ml)
300 ml Tomato puree or 300 g
2 Red peppers; deseeded and
; into strips
1 Flake; (2 g) garlic,
1 cn Tuna in oil; drained and
; (400 g)
Salt and freshly ground
-black pepper to
SIFT the flour and salt together, then stir in the yeast. Make a well in
the centre and add the lard or ghee and beaten eggs. Mix in thoroughly and
add the milk to bind to a soft dough. Knead for two to three minutes, then
return to the bowl. Cover and leave to rise for one hour.
Heat the oil and saute the tomatoes, red peppers and garlic for 10 minutes,
while the dough is rising Stir in tuna. Add the seasoning Keep the tuna
filling aside to cool.
Knead the dough on a lightly floured surface for three minutes, return to
an oiled bowl and leave to rise for 30 minutes more. Preheat the oven to
180 C / 350 F / Gas Mark 4. Roll out half the dough on a lightly floured
surface and use to line a rectangular baking dish. Spoon in the prepared
filling Brush edges of the dough with water. Roll out the remaining dough
and lay on top of the filling Secure edges and trim. Make steam vents and
dust with flour. Bake for 30 to 45 minutes until pale golden.
Converted by MC_Buster.
NOTES : Empanada is a savoury bread-dough pie, often bought from bakeries
in Spain and eaten as a snack. For the home made version, add a larger
proportion of tuna filling to make a substantial meal
Converted by MM_Buster v2.0l.