Empanada Gallega de Atún

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In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Stir in 1/2 cup of olive oil until the mixture is crumbly.

Ingredients quick view

2 cups all-purpose flour

1/2 cup olive oil

1/2 cup water

1 teaspoon salt

1/2 teaspoon paprika

2 cans tuna in olive oil, drained

1/2 cup red bell pepper, diced

1/2 cup onion, diced

1/2 cup tomato, diced

1 hard-boiled egg, chopped

For a crispier crust, blind bake the bottom layer for 10 minutes before adding the filling.

Use leftover roast chicken for added flavor and convenience.

Allow the empanada to cool for a few minutes before slicing for cleaner cuts.

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