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EMPANADA

Ingredients
4 cups strong flour
salt
2 teaspoons easy blend dried yeast
1 1/4 cups tepid milk
2 egg yolks
dash anise
1 egg beaten

Filling
2 tablespoons olive oil
2 Spanish onions, chopped
8oz, beefsteak tomatoes
14oz can tuna in oil, drained
1 large red pepper (capsicum)
6 black olives, stoned and quartered
4 saffron threads

Cooking
Sift flour and pinch of salt into bowl.  Stir in yeast.  Stir milk into egg yolks, add anise, then slowly pour into flour, stirring constantly.  Beat for 5 - 10 minutes until dough comes cleanly away from bowl.

Turn onto a lightly floured surface and knead until smooth and elastic.   Form into 2 evenly sized balls, place in an oiled bowl, cover and leave in a warm place until doubled in volume, about 1 hour.

To make filling, heat oil in a frying pan, add onions and cook, stirring occasionally, for about 4 minutes until soften.  Peel, seed and chop tomatoes, stir into pan and simmer until thickened.  Flake tuna.  Peel and chop pepper (capsicum) and stir into pan with tuna and olives.  Crush saffron threads and dissolve in 2 tablespoons hot water.  Add to pan.  Simmer until well combined, the set aside/

Preheat oven to 400F.  Grease a baking sheet.  On a lightly floured surface, roll out each piece of dough to a thin rectangle or square.   Transfer one piece to baking sheet.

Spread filling over dough, leaving a narrow border clear all the way round.  Dampen border with water.  Cover with the other piece of dough and press edges together.  Glaze with beaten egg and cut slit in center.   Bake for 15 - 20 minutes until golden.  Serve warm, cut into rectangles or squares.

Serves 4 - 6

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