The homemade Galician empanada does not have much mystery, a thin dough, some good ingredients in the filling, and success is assured.
From this Galician Pie base we can make different ones; meat, seafood, vegetables.
We mount the blade accessory on our Küken robot.
Add 50 ml of white wine, 50 ml of water, 50 ml of olive oil and 90 g of lard.
Mix for 1 minute at 37°C and speed 2.
Add an egg and 30 g of crumbled fresh yeast.
Mix for 5 seconds at speed 4.
Add 450 g of flour and a tbsp of salt.
Knead for 2 minutes on speed 2.
Let the dough rest inside the food processor glass for 45 minutes. This way we will make it double its volume.
We make two parts with the dough and stretch it giving it the shape of the mold where we are going to make the pie. A part will be the base and the other the one that will cover the filling.
We mount the extraction accessory on our Küken robot.
Add 50 ml of olive oil, 80 g of chopped onion, 70 g of red pepper, 70 g of pepper. green and 70 g yellow pepper, cut into medium pieces, and season to taste.
Cook for 10 minutes at 120 ° C and speed 1.
We place the sauce on the base of the pie, we do not reach the edge to be able to close it well later, also add the two hard-boiled eggs, in medium pieces, and add the crumbled tuna well distributed in the base.
Cover with the other half of the dough, fold the edges well so that the filling does not escape and paint with a beaten egg garnish.
Bake for 30 minutes at 200°C, it is important to preheat the oven.