Empanada Murciana
Directions
- 1In a large bowl, combine the flour, extra virgin olive oil, beer, salt, and paprika. Mix well using a spoon and then use your hands to knead until combined.
- 2Divide the dough into two equal halves.
- 3Take one half of the dough, place it on a baking tray, and spread it out evenly with your hands, starting from the center outward.
- 4Spread the fried tomato sauce over the dough, add a pinch of salt and a pinch of sugar, then top with the tuna and chopped hard-boiled eggs.
- 5Place the second half of the dough on a piece of parchment paper and roll it out with your hands. Transfer it over the filled empanada base, seal the edges by pinching and folding, and crimp with your fingers.
- 6Prick the surface of the dough with a fork to prevent it from puffing up.
- 7Beat an egg and brush the surface of the empanada.
- 8Bake at 180°C for 40 minutes until golden.
Ingredients
- 750 g wheat flour
- 250 ml extra virgin olive oil
- 250 ml beer
- salt
- paprika
- fried tomato sauce, homemade-style
- 3 can tuna in olive oil
- 3 whole hard-boiled egg
- sugar
- 1 whole egg
Equipment
large mixing bowlbaking trayparchment paperspoonforkpastry brush
Tips
- You can customize the filling with other ingredients like red or green peppers or onions if you wish.
- Serve the empanada on its own, or with sides like anchovies, boquerones, or ensaladilla rusa.
