Empanada Gallega
Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley
Chef Sandra Cordero of Xuntos | Santa Monica, CA
Adapted by StarChefs | april 2024
INGREDIENTS
Dough:
Yield: 2 empanadas
4 grams active dry yeast
3 grams granulated sugar
142 grams unsalted butter
283 grams extra virgin olive oil
100 grams egg
5 grams pimenton dulce
10 grams kosher salt
1.1 kilogram all-purpose flour
Filling:
1.2 kilograms thinly sliced white onion
12 grams minced garlic
1.2 kilograms thinly sliced red bell pepper
400 grams thinly sliced green bell pepper
1.1 kilograms tuna in olive oil
250 grams grated tomato
10 grams pimenton dulce
Kosher salt
Ground black pepper
Saffron
30 grams chopped parsley
To Assemble and Serve:
All-purpose flour
400 grams sliced manzanilla olives
Chopped parsley
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a whisk attachment, combine yeast, sugar, and 283 grams lukewarm water. Let sit 10 minutes. Whisk in butter, oil, egg, pimenton, and salt. Once well combined, incorporate flour into the mixture, 1 cup at a time. Replace whisk attachment with paddle attachment. Knead dough 5 minutes, then form into 2 balls, with one being slightly larger than the other. Wrap both tightly in plastic wrap and let sit 20 minutes.
For the Filling:
In a sauté pan over low heat, cook onions 45 minutes. Add garlic and bell peppers. Cook 30 minutes. Add tuna, tomato, pimenton, salt, pepper, and a pinch of saffron. Cook additional 15 minutes. Let cool, then stir in parsley. Set aside.
To Assemble and Serve:
Heat oven to 350°F. On a lightly floured work surface, roll out the slightly bigger Dough ball. Stretch over a half-sheet tray. Cut in half. On each half, place desired amount Filling, making sure to leave a ½-inch border around the edges. Top with olives and parsley. Set aside. On a work surface, roll out smaller Dough ball. Stretch Dough over Filling, then cut in half to form 2 empanadas. Crimp edges of each empanada to seal. Bake 45 minutes. Let cool slightly, then serve.
