Spanish tuna pie (Empanada de atún): picnic ideas for when the weather improves
Muy buenas, foodies!
Today is the beginning of a new time for us in the UK. Lockdown is over and hopefully we will not go back to it again. On top of that, it seems that vaccination roll-out is running successfully (I have received already both jabs, by the way) so there are serious hopes to resume our pre-pandemic lives shortly. By the way: I want to wish the very best to those businesses coming back to its trading activity. You have gone through a very tough time and so you still are, but the glory is awaiting you at the end of the road.
And what about the weather? That must improve too because the last spring showers will turn us mad! We are all looking forward to go out on picnic, enjoy a cold beer in the sunshine and share some good food with our friends and family. And today’s recipe is the perfect meal for these kind of occasions.
Tuna pie (Empanada de atún in Spanish) is one of those preparations made to be shared. It is very popular in Galicia, the region where it has been cooked for many centuries. Traditionally it contains vegetables, boiled egg and a meaty ingredient ranging from fish (the most popular) to any kind of red meat. Households versions, however, tend to also include tomato in order to make it more juicy. You can also choose how you eat it: warm, straight from the oven or cold after stored in the fridge overnight. Either way, it is a fantastic and multifunctional food that is cooked in no time.
British gastronomy has succulent pies such chicken and mushroom, steak and Guinness or fish, my favourite all the way. Let me tell you beforehand that this is completely different to what you were probably expecting after reading the title. It is just a mere language adjusting so it makes sense. I hope you like, try and enjoy the recipe as much as me.
INGREDIENTS (SERVES 8 SLICES)
Canned tuna (160 g)
Puff pastry sheets (2)
Small onion (1)
Large green pepper (half)
Large red pepper (half)
Canned tomato (400 g)
Boiled egg (1)
Beaten egg for egg wash (1)
Grated parmiggiano cheese (optional)
DIRECTIONS FOR COOKING
Begin by cooking the filling. Chop both the onion and peppers and simmer in a pan. Later on, add the tuna and sprinkle the egg. Add also a pinch of salt and pepper. Stir to integrate.
2. Pour the tomato and cook until all the water has evaporated. Grate the cheese on top (only if you wish, of course), add the oregano and stir. Check for the salt and pepper levels and add some more if needed. Once finished, shut the fire off and reserve.
3. Extend one of the pastry sheets and pierce it. Distribute the filling evenly all over the area, but leave the margins free for a correct sealing.
4. Place then the other sheet on top. Seal all sides of the pie using a fork. Then, gently divide it with a knife in eight equal sections and apply egg wash. Now it’s ready to get into the oven.
5. Bake at 180 Celsius for 20 minutes or until the crust is golden. Serve warm or cold.