Empanada de Atun
| Tuna Pastie |
Origen: Galicia |
makes 1 large pie or around 12 small empanadillas
| For the filling | For the pastry: |
| Large tin of tuna | 8 oz plain flour |
| Large tin of tomatoes | 3 fl oz olive oil |
| 1 onion, diced | 1 tbsp Pernod or Ricard |
| olive oil | salt |
Make the filling first to allow time for it to cool: generously cover the bottom of a large frying pan with olive oil and gently fry the onion for around 20 mins (it shouldn't colour). Chuck in the drained tuna and chopped tomatoes. Mix well and season with salt and pepper. Allow to cook over a fairly high heat, stirring occasionally, so that most of the liquid reduces away.
Sift the flour with a good pinch of salt. Make a well in the middle and pour in the oil and Pernod. Mix briefly, then add enough iced water to make a smooth but quite firm dough. Knead briefly, then wrap in plastic and set aside for an hour (while the mixture cools down).
Heat oven to 200 deg C. If making one large empanada, roll out half the dough to a circular shape and place on an oiled baking tray. Pile the filling onto it leaving a border of about 2 cm - wet this with water. Roll out the other half and place on top, pressing to seal. Curl up the edges to make a crust. Brush with beaten egg, make a couple of small slits in the top with a knife to let out the steam and bake in the oven for around 20-30 mins or until golden.
If making small empanadas, cut out circles of about 8-10 cm in diameter. Place filling on half the circle, folding over the other half to make a crescent shape. Seal with water.