Tuna and pepper pie

With the temperature outside, the best place to be is in the kitchen with the oven on. The cold has been the perfect excuse to prepare this tuna and pepper patty, a classic of our gastronomy. Ideal to enjoy a dinner with family or friends.

Empanadas take a lot of fillings. One of the most popular and also one of the most liked is tuna fish. The filling remains very juicy and it allows you to enjoy the empanada a few days later. The dough is relatively simple, encourage yourself to make it. The result has nothing to do with that achieved with the puff pastry sheets.

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Tuna and pepper pie

This tuna and pepper patty is fine and juicy, very juicy. Ideal to enjoy with family or friends the next weekend.

Author Maria

Kitchen: Spanish

Recipe type: Hair

Rations: 6

Preparation time:  2 hours

Cooking time:  45m

Total time:  2 h 45 min

Ingredients

For the dough

• 30 g. of water
• 30 g. white wine
• 30 g. Of olive oil
• 50 g. butter at room temperature)
• 1 egg
• 15 g. fresh yeast
• 300 g. strength flour
• ½ teaspoon salt

For the filling

• Olive oil
• 2 chopped onions
• 3 dientes de ajo chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 teaspoon thyme
• 1 teaspoon ground black pepper
• 6 cans of tuna
• 220 ml. fried tomato
• Sal Island

Preparation

1. We start by preparing the dough. To do this, we place the water, wine, oil and butter in a container. We heat it slightly so that the butter melts. Then, we beat the egg and we add ¾ parts to the mixture; the rest we reserve to brush the surface later.
2. We also incorporate yeast and we beat by hand until everything is mixed well.
3. Next, we add the flour and salt and knead until obtaining a smooth and homogeneous dough. Let the dough rest in a warm place without drafts for approximately 1 hour and 30 minutes, until the dough ferments and increases in volume.
4. Meanwhile, we prepare the filling. We put a jet of oil in a frying pan and sauté the minced garlic cloves so that they take on color. Then add the onion, pepper, thyme and season. Cook until the vegetables are poached.
5. Then, add the drained tuna and the fried tomato and stir to mix all the ingredients. Cook over low heat for 5 minutes and remove from heat.
6. Once the dough is ready, we knead it again to remove the air. We divide it into two equal pieces and the we stretch on paper oven.
7. About one of the parties we spread the filling and we place the other on top to cover it. We pinch the edges to seal and with the excess beaten egg we brush the surface.
8. We take it to the oven, preheated to 200ºC, and bake for 40 minutes approximately until the surface is golden brown.

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