Saturday, April 21, 2012

Empanada Gallega - Tuna Tart

With Mum's Aunty Lemy, learning all the
wonderful family culinary secrets!
Sometimes the simple recipes are the most delicious.  My Aunty Lemy passed on the recipe for the dough my mum used to make for her delicious tarts.   Unfortunately it was never written down and I've been searching for it ever since...and found it placed before me in the form of a delicious tuna tart when  I was recently visiting Argentina over Easter!

What I love about this recipe is you can fill it with any ingredients you like, spinach and fetta, chicken and avocado, ham and cheese...

Empanada Gallega - Tuna Tart

  • 1/2 cup wholemeal flour
  • 1 1/2 cup self raising flour
  • pinch of salt
  • 1/2 cup oil
  • 1/2 cup warm water
  • 180g tin of tuna in oil
  • 1/2 cup capsicum (red and green) chopped finely
  • 1 tomato (take out seeds) chopped finely
  • 1 onion finely chopped
  • salt and pepper to taste

Mix the oil and water in a bowl.  Mix in the two flour types slowly making a firm dough. Add more warm water if the dough is too dry.

Leave to rest.

To make the filling, lightly brown the onion, tomato and capsicum in a pan.  Let it cool.

Mix all the ingredients in a bowl.  Use a tablespoon of the oil that is found in the can of tuna to create a moist filling if needed.  Add salt and pepper to taste.The filling should be essentially dry with a light film of oil coating it.

Cut the dough in half.  Roll out one part of the dough to a 1cm thickness and line across a baking dish.  Place the filling in and cover with the rest of the dough.  

Place in a moderate oven for 20mins until the pastry is golden brown.

Serve the tart from the baking dish.  Lovely warm or cold!

Cocinar, comer y ser feliz!

No comments:

Post a Comment

Related Posts with Thumbnails Find us on Google+