Recipe of Super Quick Homemade Empanada gallega
Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Favorite Empanada gallega. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Empanada gallega, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Empanada gallega delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Empanada gallega is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Empanada gallega estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Empanada gallega using 11 ingredients and 13 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Empanada gallega:
- Fathead crust (or regular pie crust)
- Tuna, 500 grams rinsed (2 medium cans), in water
- Onions, 2 medium
- Bell peppers, red, 2 medium
- 4 tbsp Tomato sauce,
- 1 tbsp Paprika,
- 1/2 tsp Salt
- Eggs, 1 raw
- Eggs, 3 hard boiled (optional)
- 1/2 cup Water, hot,
- 4 tbsp Fat or oil,
Instructions to make Empanada gallega
- Dice the onions and sautee on sstove top with the oil, until translucid.
- Dice the peppers and add to the onions, sautee.
- Add the tuna. Stir all on medium to low fire. If using hard boiled eggs, chop roughly and add to mixture. Add salt and paprika. Close fire and add 4 tbs of tomato sauce, and stir. Let cool.
- Preheat oven to 180 C.
- Oil or butter pan. If you use paper pie mold you can skip this part.
- Place crust on mold. Make indents with fork all over the bottom crust.
- Place tuna paste in pie mold.
- Cover pie mold with top crust.
- Upon closing top and bottom crust, dip fingers in hot water and paint the inside of the crust. Press the opposite side, so that it sticks. Close the crust by making indents with fingers or fork.
- Beat egg and paint the top crust.
- Bake 30 min in preheated oven, or until golden on top. You may bake on bottom rack the first 10 minutes and then move to upper rack, to ensure bottom crust cooks through.
- When done, turn oven off, open the door, and let cool another 10 min in oven before serving.
- May serve hot or cold.
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