Galician Empanadas (Empanada Gallega)
Serves 8
Ingredients
Method
500 g Pastry (Puff)
2 Eggs (Optional)
1 Onion
2 Pepper (Green Bell)
2 Tomatoes (Tinned, Chopped)
2 Tuna (Canned Chunks in Oil)
1 Aubergine (Fresh) optional
1 Courgette (Fresh) optional
1 g Egg White
12 Olives (Black Pitted)
2 tbsp Olive Oil
½ tsp Salt & Pepper
1 tbsp Oregano (Fresh)
Preheat oven to 180ºC /350ºF
Cut the vegetables into small pieces and fry in a little olive oil, adding the tomatoes after vegetables are slightly soft. Simmer for 20 minutes or until sauce has thickened, leave aside to cool.
Prepare pastry and roll out to the required thickness and dimensions of the baking tray leaving some aside to decorate the top.
Add tuna, olives and oregano to the tomato mixture and add salt and pepper to taste.
Grease baking tin with Olive oil, place layer of pastry for base, fill with mixture and place pastry on top and decorate with leftover pastry. Brush pastry with egg white and pierce pastry a number of times with a fork. Bake at 180º C /350ºF until golden brown.