Empanada Gallega with a Twist

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (75g) chorizo, diced 1/2 cup (75g) chorizo, diced
• 1 can (5oz/140g) tuna, drained 1 can (5oz/140g) tuna, drained
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the crust. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until softened.
4. 4.
   Add the chorizo and cook for another 2-3 minutes until it releases its oils and becomes slightly crispy.
5. 5.
   Stir in the tuna, tomatoes, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your baking dish.
8. 8.
   Transfer the rolled-out dough to the baking dish, pressing it gently into the bottom and sides.
9. 9.
   Spoon the cooled filling onto the dough, spreading it evenly.
10. 10.
    Roll out the remaining dough and cover the filling, sealing the edges by pressing them together.
11. 11.
    Brush the top of the empanada with the beaten egg wash.
12. 12.
    Bake for 30-35 minutes, or until the crust is golden brown.
13. 13.
    Allow the empanada to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chorizo — Make sure to use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet chorizo instead of a spicy one.

Tips & Tricks

• For a vegetarian version, you can substitute the tuna with cooked chickpeas or mushrooms.
• Feel free to add other vegetables such as zucchini or corn to the filling for added variety.
• Serve the empanada with a side of fresh salad or roasted vegetables for a complete meal.
• Leftover empanada can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes to regain its crispiness.
• Experiment with different spices and herbs to customize the flavor of the filling according to your taste preferences.

Serving advice

Serve the Empanada Gallega warm or at room temperature. It can be enjoyed as a main course or cut into smaller portions as an appetizer or party snack.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or paprika on top of the empanada before serving. This adds a pop of color and freshness to the dish.