The Galician or tuna empanada is a very simple yet tasty dish. Golden and crunchy, it carries the smell of the sea or the countryside. With the Thermomix it is especially quick to cook, although it can also be made in a pan or oven dish with these same ingredients.
HOW TO MAKE AN EMPANADA?
There is no easier and more popular dish to make, that both adults and children love. When we make a buffet dinner with friends at home in summer, it is the star dish, and we can be sure there will not even be crumbs left of it. We always make sure to put this dish in the spotlight, placing the dish in the table center. I suggest cutting it into small squares for added consumption convenience.
FIND THE RECIPE ON OUR YOUTUBE CHANNEL: CRUNCHY AND TASTY TUNA PIE
WHAT ARE THE EMPANADA’S INGREDIENTS?
The ingredients we used while preparing the empanada are the classic ones for the filling: tuna, tomato, onion, peppers, egg and EVOO (extra virgin olive oil). The tuna that we are going to use is laid in olive oil instead of pickled. This way we avoid the bitterness of the vinegar, giving the empanada a more rounded and pleasant flavor.
We bought ready-made sheets of puff pastry, which greatly facilitates the preparation as well as adds a delicate crunch to the empanada. This counteracts the acidity of the tomato wonderfully. It also works great with actual empanada dough, which is a bit harder and more similar to bread. Each time I make it with a different dough, as I decide on the go, when seeing both doughs next to each other in the shop, which one will be used this time. Soon I’m going to have to start flipping a coin to decide, because I do not know which of the two I like the most. The tomato used in this recipe can be natural when it is in season, ground tomato or even better yet Orlando tomato, as used in the ratatouille recipe, which is perfect for us.
WHO INVENTED THE EMPANADA?
It cannot be said that there is one specific person to take credit for the invention of the empanada. Instead, the empanada, like so many other recipes is lost in the night of time and the land of shepherds and travellers. Back when filling dough with meats or vegetables was a still a custom, it gave birth to what we now know as empanada.
WHAT IS PINE EMPANADA?
We will surprise you with a deliciously flavorful pine empanada another day. It is a typical Chilean dish that, in its filling contains pink and milled post, that is to say, a cut from the front part of the thigh of the cow. To this, onion, hard-boiled eggs and black olives are added, all wrapped in a crunchy dough before put in the oven.
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THE CULINARY CORNER
By Luis Yllá
The Galician soon set out to the sea, while sharing an extensive gastronomy from the Roman times, where he left his imprint on the Compostelan stone with his baked empanada baked pie, which is an example of the gastronomic and regional diversity of Galicia that seduces and enamors us.
Who would not be fond of a razo empanada prepared with zorza de Mondoñedo loin; those of lamprey, very recognized in Caldas de Reyes; those of cod for the popular Lent; the stuffed ones of the zamburiña mollusk, which are cooked au gratin and leave behind an exquisite taste of the sea in the lands of Vigo; or the Xoubas, which are the empanadas with breaded sardines, a tasty tomato sauce, green peppers and onion; which can also form the basis for octopus empanada; and last but not least the most widely known and tasted empanada of all, the tuna empanada: simple to prepare in any home at any time of year, either to bring to the beach or the field, for cold dinners or to store away in our fridge.
Now, the extraordinary thing of any empanada must be a good dough; clean, delicate, thin, refining it to its limit so that it lays like a Cambrai cloth, light and small with a flaky texture, the aroma of its succulent and juicy filling, taking care not to let the slightest bit of it escape; and a successful baking and empanada on the palate.