Empanada

AT A GLANCE

  • Serves 8 people

  • 2 tbsp olive oil
  • ½ Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 red capsicum, finely diced
  • 2 tsp smoked paprika
  • 400 gm canned crushed tomatoes
  • 1½ tbsp Sherry vinegar
  • 400 gm canned tuna in oil, drained well
  • 4 eggs, at room temperature, plus 1 lightly beaten for eggwash
  •  
  • Empanada dough
  • 335 gm (2¼ cups) plain flour
  • 115 gm butter, chilled, coarsely chopped
  • 1 egg, lightly beaten
  • 1 tbsp white wine vinegar
01   For empanada dough, process flour, butter and 1 tsp fine salt in a food processor until coarse crumbs form. Combine egg, vinegar and 80ml iced water in a bowl. Turn out flour mixture on a lightly floured surface, drizzle with egg mixture and bring together with the heel of your hand to combine (do not overwork). Wrap in plastic and refrigerate to rest (1 hour).
02   Meanwhile, heat oil in a large frying pan over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes), then add capsicum and paprika and stir occasionally until tender (5-6 minutes). Add tomato and simmer until thick (10-15 minutes). Add vinegar, season to taste and set aside. When cool, stir in tuna and set aside.
03   Cook eggs in a saucepan of simmering water until hard-boiled (8 minutes), drain, refresh, peel, quarter and set aside.
04   Preheat oven to 190C. Halve dough and roll out a piece on a lightly floured surface to a rough 20cm x 32cm rectangle. Place on an oven tray lined with baking paper and spread with tuna mixture, leaving a 2cm border on all sides. Scatter with egg, brush edges with eggwash and season to taste. Roll out remaining dough to a 20cm x 32cm rectangle, place over mixture, press to seal, trim excess pastry, crimp up edges, brush with remaining eggwash and bake until golden and heated through (30-35 minutes). Cool slightly, then cut into wedges and serve warm or at room temperature.

Topics:

TUNA, EGGS, BAKING, CLASSIC DISH, AUTUMN, DRINK SUGGESTION, SEAFOOD, LATIN AMERICAN, FISH, CAPSICUM, TOMATOES

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

LUCY WEIGHT AND ALICE STOREY

Drinking Suggestion:

BOURBON, STRAIGHT UP.

FEATURED IN

May 2013

May 2013

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