Empanada

Ingredients for 6 servings:

• 0.2 liters of beer
• 0.2 liters of sunflower oil
• 500 g flour
• 1 pinch of salt
• 1 small red pepper
• 1 small green pepper
• 1 onion(s)
• 1 garlic clove(s)
• 500 g tomatoes, pureed
• 3 eggs, hard-boiled
• 100 g green olives, pitted
• 3 cans of tuna
• 4 tbsp olive oil for frying
• some oregano
• Salt
• pepper
• 1 egg yolk for brushing
• some oil to grease the tray

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

An authentic recipe, not with yeast or puff pastry, but with the original oil-beer batter. Really crispy.

First, make the filling, as it needs to be cold before filling the empanada. To do this, chop the bell pepper, onion, and garlic clove and fry everything in olive oil. Then add the passata and let it simmer gently for 1/2 hour. Dice the eggs, chop the olives, and add them to the filling. Finally, add the tuna without the oil. If you can find some, you can also add pine nuts. Season with oregano, salt, and pepper and let it cool. Knead the flour with the beer and sunflower oil into a dough. Add a little more flour if it’s sticky. Let it rest in the refrigerator for 1/2 hour. The dough doesn’t need baking powder or yeast. Roll out half of the dough on a floured surface and place it on an oiled baking sheet. Spread the cold filling on top, leaving a small edge. Roll out the second half of the dough, leaving some for decoration. Place the rolled-out dough on top of the filling and press it down to form the edges. Roll or cut out shapes from the remaining dough. Brush the surface with beaten egg yolk. Prick the dough several times with a fork to prevent bubbles. Bake at 180°C for about 30 minutes until golden brown. The filling can be varied as desired. Instead of the tuna filling, you can also use sardines and raisins – the original Galician way – or a spinach filling with blue cheese and raisins, or fried minced meat with olives and tomatoes. The empanada can easily be prepared the day before and eaten cold. Instead of an empanada, you can also make empanadillas with the ingredients: Cut out circles from the dough, fold them into semicircles, and press the edges together with a fork. It’s a hit at all parties.