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Receta Empanada De Atun
by Global Cookbook

Empanada De Atun
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  Raciónes: 4

Ingredientes

  • 300 gm Flour
  • 1 tsp Salt, (5 g)
  • 1 pkt Dry yeast, (10 g)
  • 25 gm Lard or possibly ghee, melted
  • 2 x Large eggs, lightly beaten
  • 80 ml Lowfat milk, warmed
  • 2 Tbsp. Extra virgin olive oil, (30 ml)
  • 300 ml Tomato puree or possibly 300 g tomatoes, quartered
  • 2 x Red peppers, deseeded and cut into strips
  • 1 x Flake, (2 g) garlic, crushed
  • 1 can Tuna in oil, liquid removed and flaked (400 g) Salt and freshly grnd black pepper to taste

Direcciones

  1. SIFT the flour and salt together, then stir in the yeast. Make a well in the centre and add in the lard or possibly ghee and beaten Large eggs. Fold in thoroughly and add in the lowfat milk to bind to a soft dough. Knead for two to three min, then return to the bowl. Cover and leave to rise for one hour.
  2. Heat the oil and saute/fry the tomatoes, red peppers and garlic for 10 min, while the dough is rising Stir in tuna. Add in the seasoning Keep the tuna filling aside to cold.
  3. Knead the dough on a lightly floured surface for three min, return to an oiled bowl and leave to rise for 30 min more. Preheat the oven to 180 C / 350 F / Gas Mark 4. Roll out half the dough on a lightly floured surface and use to line a rectangular baking dish. Spoon in the prepared filling Brush edges of the dough with water. Roll out the remaining dough and lay on top of the filling Secure edges and trim. Make steam vents and dust with flour. Bake for 30 to 45 min till pale golden brown.
  4. NOTES : Empanada is a savoury bread-dough pie, often bought from bakeries in Spain and eaten as a snack. For the home made version, add in a larger proportion of tuna filling to make a substantial meal