Empanada gallega with tuna recipe

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  • Yield: 10 Servings
  • Total Time: 3 Hours 30 Minutes


  • ⅓ cup extra-virgin olive oil, plus more for greasing
  • 1 large white onion, quartered lengthwise and very thinly sliced crosswise
  • 2 medium green bell peppers stemmed, seeded and very thinly sliced into strips
  • 2 large garlic cloves, very thinly sliced
  • Kosher salt
  • Large pinch of saffron, finely ground in a mortar
  • ¼ cup boiling water
  • 2 medium tomatoes, halved crosswise
  • 2 roasted red bell peppers, drained well and very thinly sliced
  • 1 tsp sweet paprika
  • Two 6-oz jars oil-packed tuna, preferably ventresca (from the belly), drained well and flaked
  • ½ cup pitted green Spanish olives, sliced
  • ½ cup finely chopped flat-leaf parsley
  • 1 Tbsp fresh lemon juice
  • Freshly ground pepper
  • Two 13-oz cans pizza crust, such as Pillsbury
  • 1 large egg beaten with 1 Tbsp water
How to Make It
  1. In a large skillet, heat ⅓ cup of olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes. Add the green bell peppers, garlic and a generous pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until very soft, about 25 minutes; add a bit of water if the pan is too dry.
  2. Meanwhile, in a small heatproof bowl, mix the saffron with the boiling water until dissolved. Let stand until cooled, about 10 minutes. Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.
  3. Add the roasted red peppers, grated tomatoes, brewed saffron and the paprika to the skillet and cook over moderate heat, stirring occasionally, until the mixture is very thick, about 10 minutes. Scrape the mixture into a colander and let drain for 10 minutes.
  4. In a large bowl, combine the pepper mixture with the tuna, olives, parsley and lemon juice and season with salt and pepper. Let the filling cool completely, about 45 minutes.
  5. Preheat the oven to 425°. Grease a large rimmed baking sheet. Unroll 1 of the pizza crusts on the prepared baking sheet. Spoon the cooled filling evenly on the dough, leaving a 1-inch border. Unroll the remaining pizza crust and lay it on top of the filling; crimp the edges to seal. Brush the empanada with the egg wash and, using a paring knife, cut a few slits in the top. Bake empanada for 13 to 15 minutes, until puffed and browned. Slide onto a rack to cool completely, about 1 hour. Cut into squares and serve.

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