baking · dairy-free
Empanada gallega
Galician double-crust pie filled with tuna, sweet onion and peppers in a paprika sofrito.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Slowly cook onions and peppers in oil 30 minutes; add tomato and paprika; strain, saving the oil.
-
2
Make dough using some of the sofrito oil; rise 1 hour.
-
3
Roll half the dough into a lined pan; spread sofrito, tuna and eggs.
-
4
Cover with the rest, seal, cut a vent and brush with egg.
-
5
Bake at 190°C (375°F) for 40 minutes.
