Empanadas De Atun

16 ingredients
1 steps

Ingredients

  • Masa de Cerveza (Beer pastry)
  • 1 cup beer
  • 1 cup neutral-tasting oil
  • 41/2 to 5 cups All-purpose flour
  • 1 teaspoon salt
  • Relleno de atun (Tuna Filling)
  • 12 ounces Tuna, drained (I use olive-oil packed)
  • 2 hardboiled eggs
  • 4 bacon slices
  • 2 teaspoons dried minced onion
  • 2 tablespoons white wine
  • 2 teaspoons minced garlic
  • 1 6 oz jar of roasted red bell peppers, drained, rinsed and minced
  • 1/2 cup green olives with pimiento, drained and sliced
  • tomato sauce to moisten
  • egg wash or oil

Directions

  1. 1
    ["Mix beer, oil, salt and add flour until a soft, but not sticky, dough forms. Let stand until ready to assemble.", "Rehydrate the onion in the wine overnight in the fridge, or heat them in the microwave for 30 seconds, then allow to stand for 10 minutes.", "Fry the bacon until rendered, drain fat to taste - add chopped onion and garlic and fry until fragrant. Remove from heat, combine with tuna and a small amount of tomato sauce in a bowl, being careful to leave the tuna in large flakes.", "Gallega-style (two large pies) Divide dough into four parts. Form each part into a ball, and roll out two balls into a disk about 1/4 inch thick, slightly larger than a dinner plate. Place one round on cookie sheet, and top with half of your filling: a layer each of the tuna mixture eggs, olives, and peppers, leaving a 1\" edge.""

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