Empanadas Gallegas
Rustic hand pies filled with a savory Galician-style tuna and tomato sofrito, brightened with parsley and lemon. The buttery shortcrust pastry yields a flaky shell that frames a deeply flavored, slightly smoky filling in every bite.
3 cup all-purpose flour
8 tbsp unsalted butter, cold, cubed
½ cup cold water
1 egg, beaten (for dough)
1 egg, beaten (for egg wash)
1 tsp salt
1 tsp sugar
2 tbsp olive oil
1 cup yellow onion, finely chopped
1 cup red bell pepper, finely chopped
2 clove garlic, minced
1 can canned crushed tomatoes
¼ cup white wine
2 can canned tuna, drained, flaked (in olive oil if possible)
2 tsp smoked paprika
1 tsp ground cumin
¼ tsp red pepper flakes
2 hard-boiled egg, sliced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp black pepper
1 tbsp olive oil (for dough brushing)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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