Empanada de Atun

Ingredients:

• 1 large chopped white onion*
• 1/2 a 390g tin of chopped La Frugua Piquillo Pepper
• 1/2 a jar of Los Palacios Tomato Frito 1.5 cups tomate frito
• 2 tablespoons Oliznaga 555 Picual Extra Virgin Olive Oil
• 1 260g tin of Arroyabe Atun Claro
• 2 chopped hard boiled eggs*
• 1 tablespoon of Capirete Vinagre de Jerez Reserva
• 1 tablespoon of Capell honey mill flores 
• 1 teaspoon of El Avion smoked mild paprika 
• 1 clove of minced garlic*
• salt to taste
• 1 box of Short crust pastry sheets*

Method for Filling:

1. Start by boiling your eggs, you want these hard boiled so 7 mins minimum.
2. While your eggs are boiling add 2 tablespoons of Olive oil to a large pan, heat gently, then add in your sliced white onions, garlic and chopped peppers
3. Add in your honey, vinegar and smoked paprika, tomato frito and let the onion, garlic and peppers lightly caramalise, soften and reduce
4. Now add your tin of Tuna and boiled eggs, allowing everything to amalgamate toegther and salt to taste

Assembling the Empanada:

1. Preheat the oven to 175C. Grease your pie tin or round dish with oil
2. Roll out your short crust pastry sheets so that they are large enought to cover your pie tin base and sides and enough for the lid
3. Carefully place the first sheet in to the tin, making sure it is pushed in to all the edges and trim any excess
4. Now load your cooled filling mixture, spreading eveningly.
5. Carefully place your lid on, pressing the edges together to seal, tirm any excess pastry
6. Beat an egg and brush the top and crimped edges
7. Bake for 45 mins, or until nicely browned

This can be served either or hot or cold. Perfect for a picnic or at a dinner party!

*These items are the ones you’ll need to pop to the shop for, or maybe they’re already knocking around in the pantry.