← Nouns Cooking · Spanish

Ingredients

• 500 g strong white bread flour
• 7 g fast-action dried yeast
• 1 tsp Salt
• 200 ml lukewarm water
• 80 ml Olive oil
• 4 tbsp Olive oil
• 3 large onions (about 600 g), thinly sliced
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 2 cloves Garlic, chopped
• 1 tsp sweet smoked paprika (pimentón dulce)
• 150 ml tomato sauce (tomate frito) or passata
• 300 g tuna in olive oil (drained weight)
• 2 hard-boiled eggs, sliced (optional)
• 1 egg, beaten, to glaze

Method

1. Make the filling first so it can cool: heat the oil in a large frying pan over medium-low heat and cook the onions and peppers for 25–30 min, stirring often, until very soft and sweet but not browned. Stir in the garlic and paprika for 1 minute, then the tomato sauce for 5 min. Season, cool, then fold in the tuna.
2. For the dough, mix the flour, yeast and salt in a bowl, then add the water and oil (you can use oil drained from the filling for extra flavour). Knead for 8–10 min until smooth and soft, cover and leave in a warm place for 1 hour until doubled.
3. Heat the oven to 190°C (375°F) and line a large baking tray. Divide the dough in two, one piece slightly bigger. Roll the bigger piece thinly, about 3 mm, into a 30 x 35 cm rectangle and lay it on the tray.
4. Spread the filling over the base, leaving a 2 cm border, and lay over the egg slices, if using. Roll out the rest of the dough just as thinly and lay it on top. Fold and pinch the edges together into a rope-like seal.
5. Cut a small hole in the centre for steam, brush with beaten egg and decorate with dough trimmings if you like.
6. Bake for 35–40 min, until deep golden on top and crisp underneath. Cool for at least 15 min before cutting into squares; it is just as good at room temperature.

Tips

• Swap the tuna for cooked chicken, chorizo or cockles: the onion and pepper base stays the same.
• Keep the dough thin; a thick crust is the most common empanada mistake.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Directo al Paladar The Spanish Chef (Omar Allibhoy)