Galician Tuna Pie (Empanada Gallega)
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Ingredients
- 2 ready-rolled shortcrust pastry
- 300 g tinned tuna in olive oil, drained
- 2 onion, finely sliced
- 1 red pepper, sliced
- 150 g tomato passata
- 2 garlic cloves
- 2 tbsp olive oil
- 1 egg, beaten
Nutrition (per serving)
- Calories
- 1405 kcal
- Protein
- 37.5 g
- Carbohydrate
- 126 g
- of which sugars
- 11.4 g
- Fat
- 80.8 g
- of which saturates
- 32.7 g
- Fibre
- 7.5 g
- Salt
- 3.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a frying pan and cook the onion, pepper and garlic over a low heat for 15 minutes until very soft.
- 2
Stir in the passata and tuna and cook for 5 minutes, then season and leave to cool slightly.
- 3
Line a baking tray with one sheet of pastry, spread the tuna filling evenly over it leaving a border, then cover with the second sheet and crimp the edges to seal.
- 4
Brush the top with the beaten egg and cut a couple of small slits to let steam escape.
- 5
Bake for 30-35 minutes until deep golden and crisp. Rest for 10 minutes before slicing.
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