The Best Empanada in the World by @aliterdulcia

1h10

8 servings

🧅

200 g

Spring onion

🫑

200 g

Bell pepper

🧄

3 g

Garlic

🍅

400 g

Natural tomato

🥚

100 g

Hard-boiled eggs

🐟

170 g

Tuna

🧂

3 g

Salt

⚫

1 g

Pepper

🫒

240 ml

Olive oil

🌾

500 g

Flour

🥛

200 ml

Milk

🫒

200 ml

Extra virgin olive oil

🫙

2 g

Baking powder

🥚

Egg

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Slice
    • spring onion
    • bell pepper
    • garlic

    Slice the spring onion and bell pepper into thin strips. Finely chop the garlic.

  3. Heat
    • olive oil
    • spring onion
    • bell pepper

    Heat 2 tablespoons of olive oil in the frying pan. Add the sliced vegetables and garlic.

  4. Season
    • salt
    • Spring onion
    • Bell pepper

    Season the vegetables with salt and black pepper. Cook until tender and lightly golden, about 10 minutes.

  5. Add
    • natural tomato sauce

    Add the natural tomato sauce to the pan. Simmer until reduced, about 15 minutes.

  6. Chop
    • hard-boiled egg
    • canned tuna

    Chop the hard-boiled eggs. Drain the canned tuna.

  7. Stir
    • hard-boiled egg
    • canned tuna
    • Natural tomato

    Stir the chopped eggs and tuna into the tomato filling. Remove the pan from the heat.

  8. Combine
    • wheat flour
    • whole milk
    • olive oil

    Combine the wheat flour, warm whole milk, 180 ml olive oil, baking powder, and salt in a mixing bowl. Mix until a dough forms.

  9. Knead

    Knead the dough until smooth, about 5 minutes. Divide it into two equal pieces.

  10. Roll

    Roll out one piece of dough into a baking-tray-sized rectangle. Place it on the baking tray.

  11. Spread
    • Tuna

    Spread the tuna filling evenly over the dough, leaving a 2 cm border. Roll out the second piece of dough.

  12. Cover

    Cover the filling with the second dough sheet. Seal the edges firmly.

  13. Cut
    • whole milk

    Cut a small vent in the center of the pastry. Brush the top with a little whole milk.

  14. Bake

    Bake until deep golden and crisp, about 40 minutes. Rest for 5 minutes before slicing.

The Best Empanada in the World by @aliterdulcia

1h10

8 servings

🧅

200 g

Spring onion

🫑

200 g

Bell pepper

🧄

3 g

Garlic

🍅

400 g

Natural tomato

🥚

100 g

Hard-boiled eggs

🐟

170 g

Tuna

🧂

3 g

Salt

⚫

1 g

Pepper

🫒

240 ml

Olive oil

🌾

500 g

Flour

🥛

200 ml

Milk

🫒

200 ml

Extra virgin olive oil

🫙

2 g

Baking powder

🥚

Egg

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 350°F.

  2. Step 2/14

    Slice the spring onion and bell pepper into thin strips. Finely chop the garlic.

    🧅spring onion
    🫑bell pepper
    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat 2 tablespoons of olive oil in the frying pan. Add the sliced vegetables and garlic.

    🫒olive oil
    🧅spring onion
    🫑bell pepper
    🧄garlic
    🍳large frying pan
    🥄spatula

  4. Step 4/14

    Season the vegetables with salt and black pepper. Cook until tender and lightly golden, about 10 minutes.

    🧂salt
    ⚫black pepper
    🍳large frying pan
    🥄spatula

  5. Step 5/14

    Add the natural tomato sauce to the pan. Simmer until reduced, about 15 minutes.

    🍅natural tomato sauce
    🍳large frying pan
    🥄spatula

  6. Step 6/14

    Chop the hard-boiled eggs. Drain the canned tuna.

    🥚hard-boiled egg
    🐟canned tuna
    🔪chef's knife
    🪵cutting board

  7. Step 7/14

    Stir the chopped eggs and tuna into the tomato filling. Remove the pan from the heat.

    🥚hard-boiled egg
    🐟canned tuna
    🍳large frying pan
    🥄spatula

  8. Step 8/14

    Combine the wheat flour, warm whole milk, 180 ml olive oil, baking powder, and salt in a mixing bowl. Mix until a dough forms.

    🌾wheat flour
    🥛whole milk
    🫒olive oil
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄spatula

  9. Step 9/14

    Knead the dough until smooth, about 5 minutes. Divide it into two equal pieces.

    🥣mixing bowl

  10. Step 10/14

    Roll out one piece of dough into a baking-tray-sized rectangle. Place it on the baking tray.

    🥖rolling pin
    🍳baking tray

  11. Step 11/14

    Spread the tuna filling evenly over the dough, leaving a 2 cm border. Roll out the second piece of dough.

    🥖rolling pin
    🍳baking tray
    🥄spatula

  12. Step 12/14

    Cover the filling with the second dough sheet. Seal the edges firmly.

    🍳baking tray

  13. Step 13/14

    Cut a small vent in the center of the pastry. Brush the top with a little whole milk.

    🥛whole milk
    🔪chef's knife
    🖌️pastry brush

  14. Step 14/14

    Bake until deep golden and crisp, about 40 minutes. Rest for 5 minutes before slicing.

    🍳baking tray

Composition

Ingredients

Types

Vegetables, Seasonings, Fats and Oils, Leavening agents

Ingredients

Spring onion, Bell pepper, Garlic, Natural tomato, Hard-boiled eggs, Tuna, Salt, Pepper, Olive oil, Flour, Milk, Extra virgin olive oil, Baking powder, Egg

Notes

Bell pepper (green, red or yellow, or all three, amount not given), Hard-boiled eggs (boiled and finely chopped), Salt (to taste, for the filling, for the dough), Pepper (to taste, for the filling), Olive oil (for cooking the filling, amount not given), Milk (lukewarm, for brushing the top of the empanada, amount not given), Extra virgin olive oil (for the dough), Egg (beaten, alternative to milk for brushing the top)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 56g, Fat: 34g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 620mg, Iron: 3.5mg, Potassium: 410mg, Calcium: 95mg

Vitamins

Vitamin A: 110µg, Vitamin C: 32mg, Vitamin D: 1.2µg, Vitamin B12: 1.6µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large frying pan, mixing bowl, rolling pin, baking tray, pastry brush, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Christmas, Holiday gathering, Party, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Crunchy, Flaky, Tender, Juicy

Flavors

Savory, Rich, Tomatoey, Sweet pepper, Olive oil

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Wrap individual slices tightly,Thaw in the fridge before reheating)