Latin American 45 min

Empanada Gallega de Atún

Name: Empanada Gallega de Atún
Total time: 45 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sweet paprika; ½ cup warm water; ½ cup olive oil; 2 cans (5 oz each) tuna in olive oil; 2 red bell peppers, roasted, peeled, and sliced; 1 white onion, thinly sliced and cooked in olive oil until golden; ½ cup pimiento-stuffed green olives, sliced; 3 hard-boiled eggs, sliced; Salt and black pepper to taste; 1 egg beaten for egg wash

seafoodbakingmeal-prep

Ingredientsfor 2

390

Cal

18g

Protein

42g

Carbs

18g

Fat

13 cups all-purpose flour
21 teaspoon salt
31 teaspoon sweet paprika
4½ cup warm water
5½ cup olive oil
62 cans (5 oz each) tuna in olive oil
72 red bell peppers, roasted, peeled, and sliced
81 white onion, thinly sliced and cooked in olive oil until golden
9½ cup pimiento-stuffed green olives, sliced
103 hard-boiled eggs, sliced
11Salt and black pepper to taste
121 egg beaten for egg wash

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Instructions

1
Make the dough: combine flour, salt, and paprika. Add warm water and olive oil and mix until a smooth, pliable dough forms. Knead 3 minutes. Divide in half.
2
Prepare the filling: mix drained tuna with roasted peppers, caramelized onion, olives, and season with salt and pepper.
3
Roll one dough half to fit a greased 9×13 baking sheet. Lay the dough over the pan and press to fit. Spread the tuna filling evenly. Arrange sliced eggs over the filling.
4
Roll the second dough half and lay over the filling. Seal the edges by crimping firmly. Brush with egg wash. Cut a small vent in the center. Bake at 375°F for 35–40 minutes until deep golden all over. Cool at least 15 minutes before cutting into squares.