Tuna pie

The tuna empanada cannot be missed in any celebration. It is ideal for when we get together to celebrate birthdays, saints, or any evening of family reunion.

The last one I did, if I remember correctly, was the eve of Kings. That morning my parents always take their granddaughters to send the letter to the wise men. So I take the opportunity to prepare the roscones, the meal on Three Kings Day and the Snack dinner after the cavalcade of their Majesties the Magi. It is that with so much gift I don't even appear in the kitchen.

It is a joy to see the faces of my little ones in the parade. There is nothing more beautiful than looking at how children's eyes light up at that moment. My daughters are very lucky to go to see her every year accompanied by her four grandparents, my sister, her boyfriend and us, her parents. But at the end it seems that the afternoon is a bit lame without knowing what to do, therefore, we usually get together at home and this was one of my recipes. Dinner.

I love to prepare the tuna empanada, I almost always make the dough and the stuffing but if I go something caught in time I buy puff pastry made. On several occasions you have commented to us in the Facebook group that the "Lidl" puff pastry dough was very rich and I have to tell you that once tasted I recommend it for its quality and because it is very good.

I fill it with pepper, onion, cans of tuna and cooked egg. Although I have seen a couple of recipes and I think I will encourage myself to prepare new fillings. I am undecided between the vegetables and of octopus and tuna, they both look great and are sure to be delicious.

Before moving on to the recipe I would like to give the thanks to my partner and friend Diana that on his birthday he entertained us with this recipe and I loved it.

Tuna pie

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A perfect recipe for birthdays and informal gatherings.

• Silvia Benito

• Recipe type: snacks
• Rations: 6-8

• Preparation time: 1:30 p.m.
• Cooking time: 25M
• Total time: 1:55 p.m.

Ingredients

For the mass:

• 50 g of water
• 50 g of white wine
• 50 g of virgin olive oil
• 90 g of lard or butter
• 1 egg
• 30 g of fresh baker's yeast or 1 sachet of dehydrated baker's yeast
• 450 g of bread flour
• 1 teaspoon of salt
• 1 egg to paint

For the filling:

• 300 g onion
• 150 g of red pepper
• 150 g of green pepper
• 100 g of crushed tomato (natural or canned)
• 50 g of virgin olive oil
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 200 g of pickled bonito or in olive oil (according to taste)
• 2 hard-boiled eggs
• 1 small can of pitted black olives

Preparation

1. For the mass:

   We pour the water, oil, wine and butter into the glass. We program 1 minute, 37º, speed 2.

2. We add the egg and the fresh yeast. We mix 5 seconds, speed 4.

   If we use sachet dehydrated yeast it should be added along with the flour.

3. We add the flour and the salt. We program 15 seconds, speed 6 and immediately afterwards, we program 2 minutes, glass closed, spike speed.

   Let the dough rest inside the glass with the beaker on for about 30 minutes, until its volume is doubled. I usually extend the time from 2 to 3 hours so that the dough is more digestive and obtain better results.

4. For the filling:

   We put in the glass, the onion, the red and green peppers, the tomato, the oil and the sugar and the salt. We chop by programming 4 seconds speed 5. With the spatula we lower the remains of the walls to the blades and program 20 minutes, varoma temperature, speed 1 1/2.

5. Remove to a container and add the crumbled and drained bonito.

6. For assembly:

   We preheat the oven to 200º with heat up and down.

7. With the help of a rolling pin, we spread half of the dough between two plastics and place it on the baking tray lined with baking paper.

   We spread the filling over the entire surface and place the chopped hard-boiled eggs on top and, if we want, the black olives.

   We spread the other half with the rolling pin and cover the filling. We cut out and seal the edges. I usually cut them out with a pizza cutter and seal them tight with the tines of a fork.

   With the dough cuts we decorate the surface. Prick the dough with a fork so that the steam comes out and brush with a beaten egg.

   We put in the oven and in about 30 minutes we have our Galician empanada.

More information - Vegetable pie / Wholemeal octopus and tuna empanada

Adapt this recipe to your Thermomix model