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Tuna tart ( empanada gallega) Spain

 
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piroshok
Kitchen Hand


Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Fri Mar 02, 2007 7:18 pm    Post subject: Tuna tart ( empanada gallega) Spain Reply with quote

Well this is an old recipe many variations exists but it is simply a peasant/fisherman dish from North East Spain when once upon a time bacalao (slat dried cod fish was abundant) from the province of or autonomous region of Galicia
It simply consist of short pastry or puff pastry ling a baking tray and then the stuffing is distributed all around a second pastry covering it with some holes allowing to escape the vapour generated by the oven baking. It can be eaten hot or cold basically all year round
Basic ingredients
tablespoon good fried tomato (sauce type) can be substituted by a good Italian style tomato paste.
2 hard boiled eggs chopped
1cup pitted green olives chopped (optional)
1 red capsicum
1/2 green capsicum
1 can of tuna brine or oil(drained)
1 large red onion
You can introduce cili padi or other hot ingredients to suit your palate

Sautee onions ands capsicums introduce tomato continue cooking seasoning as needed then add tuna to soak the juices
Let it cool as this would be the basis of the stuffing.
Take a baking tray and butter it lightly lay a shortcut pastry form the edges and pour the stuffing in it including finely chopped eggs and olives spreading them around cover with another sheet of pastry and bake in a preheated oven until crust develops
enjoy
I may try to post not my own pics but some other to give you and idea


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