TUNA EMPANADA

READY IN

55mins (+1h rest)

COOKING TIME

25 mins

PREP TIME

30 mins

SERVES

Makes 1 empanada

ingredients

For the pastry:

50g sofrito sauce

IN STOCK

500g white flour

1 tsp baking powder

120ml olive oil

IN STOCK

130ml water

1 tsp sea salt

1 egg

For the filling:

1 jar (220g) red piquillo peppers, drained and cut into strips

IN STOCK

250g bonito tuna

IN STOCK

75g sofrito sauce

IN STOCK

½ tsp fresh thyme and ½ tsp fresh oregano

1 tsp smoked paprika

IN STOCK

sea salt and freshly ground black pepper

teaspoon sherry vinegar

IN STOCK

60g pitted Empeltre olives, chopped

IN STOCK

FOR THE PASTRY:

1. Put 50g of sofrito into a small saucepan and reduce for a couple of mins.
2. Place the flour and baking powder in a mixing bowl, add the reduced sofrito, olive oil, water and salt, gradually work them all together, and gently knead for 5 mins. Roll into a ball, cover the bowl, and allow to rest for 1 hour.

FOR THE FILLING:

1. Preheat the oven to 180°C.
2. Place the piquillo strips, tuna, sofrito or fritada, herbs, smoked paprika, olives, and a grind of pepper into a bowl and gently mix together. Add the cider vinegar, taste, adjust and season.
3. Line a baking tray with baking paper.
4. On a lightly floured surface, roll out half the dough into a circle, 3 mm in thickness. Cut out a dinner plate-sized circle and place on a baking tray lined with baking parchment. Roll out the rest of the pastry to 3mm, and cut out a second dinner plate-sized circle.
5. Place the piquillo mixture on top of the dough base, leaving a 2 cm clear margin.
6. Beat the egg and brush the edge of the dough, and cover with a dough lid. Fold the edges of the base up over the edges of the lid to form the thick empanada crust, and press down firmly, creating a dimpled rim by pushing down with your finger around the edge.
7. Brush the top of the empanada with beaten egg, prick with a fork several times, and bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
8. The pie can be eaten warm or at room temperature.