A Galician recipe from Maria Jose Sevilla’s ” Spain on a Plate”.
Ingredients
PASTRY:
- 2 tbsps fresh yeast
- 5 tbsps tepid water
- 2 tsps sugar
- 1 lb 2 oz plain flour
- a pinch salt lightly beaten
- 2 free range egg yolks
- a dash anis
- 8 fl oz warm milk fresh or frozen
Filling:
- 2 tbsps olive oil
- 2 large spanish onions peeled and finely chopped
- 4 tbsps Tomato Sauce
- 9 oz tinned red peppers chopped
- 14 oz tinned Tuna flaked
- saffron
- 1 free range egg beaten
Servings:
Instructions
- Mix the yeast and water and stir in the sugar. Leave in a warm place for 5 minutes until the mixture begins to froth.
- Mix the flour and salt in a food processor. Add the egg yolks, anis, milk and yeast mixture and process at the lowest speed for 5 minutes. Turn to the second lowest speed and process for 5 minutes more until the dough is elastic.
- Remove from the bowl and using floured hands roll into two balls. Cover and leave to rise for about 30 minutes.
- To make the filling heat the oil and saute the onions until soft. Add the tomato sauce, red peppers, tuna and a pinch of saffron and cook for a few minutes until combined.
- Preheat the Oven to 200 C, Fan 180 C, Gas 6.
- Roll out the dough pieces into two squares on a lightly floured surface. Place one square on a lightly greased baking sheet and spread with the filling. Cover with the second square then dampen the edges and seal them together.
- Roll out the trimmings very finely and make a lattice pattern across the top. Glaze with the beaten egg and make a slit in the centre.
- Bake for 15-20 minutes until golden brown.
Share this Recipe
Powered byWP Ultimate Recipe