Tuna Fish Empanada

Name: Tuna Fish Empanada (Empanada)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 2 tablespoons fresh yeast; A pinch of salt; 500 g (1 lb 2 oz) plain flour; 2 teaspoons sugar; 5 tablespoons tepid water; 2 tablespoons olive oil; 250 ml (8 fl oz) warm milk; A dash of anis; 2 egg yolks; 400 g (14 oz) tinned tuna fish, flaked saffron; 250 g (9 oz) tinned red peppers, chopped; 4 tablespoons tomato sauce; 2 large Spanish onions, peeled and finely chopped; 400 g (14 oz) tinned tuna fish, flaked saffron; 1 egg, beaten

Empanada

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Probably Galicia’s favourite food, I have had round ones and square ones with dozens of different fillings, but the tuna fish empanada made by my friend Digna Prieto at her ‘El Grove’ restaurant has to be among the best I have ever tasted.

Ingredients

For the Pastry

2 tablespoons fresh yeast
5 tablespoons tepid water
2

Europe
Spain
Galicia
Fish course
Pescatarian
Mediterranean

Method

Mix the yeast and water and stir in the sugar. The water should be at blood heat. Leave in a warm place for 5 minutes until the mixture begins to froth. Mix the flour and salt in a food processor. Add the egg yolks, anis, milk and the yeast mixture and process at the lowest speed for 5 minutes. Turn to the second lowest speed and process for a further 5 minutes until the dough is light and elas