Tuna and Egg Empanada Gallega

Tuna and Egg Empanada

Empanada is a Spanish pie which is typical of Galicia in the north of Spanish and is also called Empanada Gallega. The empanada is traditionally filled with meat, tuna, vegetables, and seafood or shellfish and usually is served cold. It is a great way to feed lots of people and also good for picnics.

You can make the pastry from scratch or you can buy a packet of pre-prepared dough which has already been rolled out.

It’s also a great recipe to prepare in the wood-fired bread oven after you have cooked pizzas for lunch and the oven has been left to cool down a bit. If you prepare some larger amounts of the pizza toppings (e.g. onion, green pepper, red pepper), then you already have your vegetables prepared for when you are going to cook it later.

Tuna and Egg Empanada Gallega
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Ingredients
  1. 1 onion, finely chopped
  2. 1 green pepper, finely chopped
  3. 1 red pepper, finely chopped
  4. 240g tinned tuna
  5. 4 hard-boiled eggs, roughly chopped
  6. 1 egg, beaten
  7. 200ml tomato sauce
  8. extra virgin olive oil
  9. salt and pepper
Instructions
  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Flake in the tuna and the hard-boiled eggs and stir well.
  4. Season with salt and pepper.
  5. Leave to cool.
  6. Meanwhile, unwrap the pastry and place the greasproof paper on a large baking tray.
  7. Place one of sheets of pastry on top of the paper.
  8. Spread out the filling to within an inch of the edges.
  9. Put the other sheet of pastry on top, matching up the edges.
  10. Using your fingers, create a rope-like effect by rolling over the edges.
  11. Brush the top with the beaten egg.
  12. Bake in a 180ÂșC oven for 4 minutes until the top is golden.
  13. Leave to cool before serving.
Cortijo de la Plata https://cortijoblog.com/

Creamy egg curry

creamy egg curryINGREDIENTS:
hardboiled eggs (1 or 2 per person)
1 medium onion, halved and thinly sliced
1 teaspoon ground ginger
5 cloves garlic, crushed
4 tomatoes, chopped
1 cup vegetable stock
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 pot natural yoghurt
100ml whipping cream
salt and pepper
mustard oil

Heat the oil in a frying pan on a fairly high flame. Add the onion and fry until they start to go brown at the edges.

Add the garlic and fry for another couple of minutes.

Add all the spices except the garam masala and fry for a couple of seconds.

Gradually add the yoghurt, stirring well before adding the tomatoes. Continue cooking and mash the tomatoes into the sauce with the back of the spoon. Add the vegetable stock and bring to the boil. Cover and simmer for another 5 minutes. This part of the recipe can be done in advance.

When you are ready to eat, heat it through, add the cream and garam masala and then arrange the eggs on top.