Galician Empanadas (Empanadas gallegas)
It is an accepted fact that it was Argentina who taught the rest of Latin America to make empanadas and made them so popular; question is, where did they come from before landing in Argentina? Well it is said that these were actually an Arab dish that was taught to the Spaniards; this recipe for empanadas comes from the region of Galicia in Spain...
Ingredients
* homemade dough or store-bought pie dough, by the difference in taste is worth doing at home.
* Two cans of tuna (chunks, not shredded) or much better, 1 lb. fresh tuna
* Sardines, a can of 240 g
* 3 Eggs,
* 1/2 green pepper
* 1/2 red pepper
* 1 Onion,
* 1 cup Green olives, (optional)
* Olive oil 4 tablespoons
* Salt, pepper and red pepper to taste
1) If plan on using fresh tuna, clean it, remove the skin and bones. Cut the tuna into chunks and saute in a pan with two tablespoons of olive oil. Remove from pan and reserve. If you are using canned tune just thoroughly drain it in a strainer for 10 minutes.
2) Drain the sardines, discard their heads, open the middle and remove viscera and bones
3) Peel and slice onion into thin slices, remove the peppers stems and seeds and chop.
4) Hard boil the eggs (boil them for ten minutes), slice them when ready. Remove the pit from the olives then split them in halves.
5) In a frying pan with the remaining oil saute pepper and onion until it is transparent, add salt, add the red pepper and paprika. Add the tuna, stir and cook a minute. Remove from heat and add olives and slicedhard-boiled eggs, stirring gently so you do not break up the hard-boiled egg slices.
6) Grease a baking dish and line with a sheet of dough. Top with the Galician filling we just did. Arrange the sardines on top. - Put the other top dough sheet, brushing the edges with a little bit of water, then fold back and press the bottom and top dough sheets together. If you like the dough to be glossy, paint the surface with beaten egg. 7) Cook the Galician empanada moderate oven until golden. Serve preferably warm but this can be eaten hot or cold.
* homemade dough or store-bought pie dough, by the difference in taste is worth doing at home.
* Two cans of tuna (chunks, not shredded) or much better, 1 lb. fresh tuna
* Sardines, a can of 240 g
* 3 Eggs,
* 1/2 green pepper
* 1/2 red pepper
* 1 Onion,
* 1 cup Green olives, (optional)
* Olive oil 4 tablespoons
* Salt, pepper and red pepper to taste
1) If plan on using fresh tuna, clean it, remove the skin and bones. Cut the tuna into chunks and saute in a pan with two tablespoons of olive oil. Remove from pan and reserve. If you are using canned tune just thoroughly drain it in a strainer for 10 minutes.
2) Drain the sardines, discard their heads, open the middle and remove viscera and bones
3) Peel and slice onion into thin slices, remove the peppers stems and seeds and chop.
4) Hard boil the eggs (boil them for ten minutes), slice them when ready. Remove the pit from the olives then split them in halves.
5) In a frying pan with the remaining oil saute pepper and onion until it is transparent, add salt, add the red pepper and paprika. Add the tuna, stir and cook a minute. Remove from heat and add olives and slicedhard-boiled eggs, stirring gently so you do not break up the hard-boiled egg slices.
6) Grease a baking dish and line with a sheet of dough. Top with the Galician filling we just did. Arrange the sardines on top. - Put the other top dough sheet, brushing the edges with a little bit of water, then fold back and press the bottom and top dough sheets together. If you like the dough to be glossy, paint the surface with beaten egg. 7) Cook the Galician empanada moderate oven until golden. Serve preferably warm but this can be eaten hot or cold.