Galician Empanada
Spanish recipes
Seafood
Appetizer
Easy
40'
In the Galicia region, the empanada is large and can be filled with pork, chorizo, sardines or vegetables. The filling can vary according to the season of the year and the taste of the cook. GOYA® Tapas for Puff Pastry Empanadas offers the perfect dough to prepare the best individual empanadas filled with the tasty Bonito Goya.
Ingredients
- 2 tablespoons of GOYA Unico olive oil
- 1 medium onion, finely chopped 123
- 2 tablespoons red bell peppers cut into pieces
- 2 tablespoons minced garlic
- 2 cans of Tuna in vegetable oil
- 0.25 cup 123
- 8 Olives of Perdigon Olives
- 2 tablespoons finely chopped parsley
- 1 pinch of Adobo with GOYA pepper
- 1 package Tapas for pies
- 1 egg beaten
Preparation
- Heat oven to 375ºF (190ºF). Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until softened and translucent for about 10 minutes.
- Add the peppers and garlic, cook for about 1 minute. Incorporate the tuna, tomato sauce and olives. Crumble the tuna with a spoon.
- Cook the mixture until the tomato sauce begins to boil, about 5 minutes more. Add the parsley and season with Adobo; remove from heat and let cool.
- Place the dough lids on a baking sheet covered with aluminum foil and smeared with oil and with a spoon put ¼ cup of the tuna-based preparation in the center of the dough.
- With a kitchen brush, paint the edges of the dough with the egg; place another circle of dough on top. Gently press the edges with your fingers to close the patty.
- Repeat the same steps with the rest of the filling until 6 patties are made. Paint the empanadas with the egg on top.
- Put the tray in the oven. Let cook until the dough grows, brown slightly and is fully cooked for about 20 minutes. Serve hot.
