Spanish · Lunch
Golden Tuna and Pepper Pie
Galician Tuna Empanada
Galician double-crust empanada filled with slow-cooked onion sofrito, flaked tuna, and roasted capsicum, baked until the lid is deeply golden, served warm in wedges with bread.
$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
645Calories
28gProtein
38gFat
52gCarbs
7gSugar
3gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Slice onions thin, dice capsicum, smash garlic, grate tomatoes, drain tuna, beat eggs, chop parsley, and unroll puff pastry into 4 equal rectangles (2 rectangles per empanada).
2
Sweat
Heat olive oil in a wide pan over medium-low, add onions and capsicum with a pinch of salt, cook 15 minutes until completely soft and pale gold without browning.
3
Build
Stir in smashed garlic and pimenton off heat for 15 seconds, return to medium, add grated tomato, cook 3 minutes until darkened. Off heat, fold in tuna and remaining salt. Cool completely.
4
Bake
Lay first pastry rectangle on a lined tray, spread half the cooled filling leaving a 2cm border, lay second rectangle over, crimp edges to seal, brush top with beaten egg, cut 3 small slits to vent steam. Repeat with remaining pastry and filling to make a second empanada on the same tray.
5
Roast
Bake at 200C for 24 minutes until the lids are deeply golden and crisp, and the bases are firm enough to lift cleanly.
6
Rest and plate
Lift empanadas onto a wooden board, rest 4 minutes for filling to settle, slice each into 4 wedges with a sharp knife, scatter parsley and pepper, serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz / 2 cans) canned tuna in olive oil
- 500g (17.6 oz) all-butter puff pastry
- 400g (14.1 oz) yellow onion
- 200g (7.1 oz) red capsicum
- 200g (7.1 oz) ripe tomato
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 2 large eggs
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley