Sunday, June 28, 2020

Tuna and Pisto Empanada

I love tuna fish in can and pisto, and when you combined those flavours with hard boiled eggs and olives.....a wonderful and tasty dinner

Tuna and Pisto Empanada

500 g of flour
1 teaspoon of instant yeast
1 teaspoon of sugar
1 tablespoon of sourdough (optional)
1 teaspoon salt  
200 g of water (depending on your flour)
35 g olive oil

Filling home made pisto, 1 can of Mediterranean tuna, olives, hard boiled eggs, Spanish paprika

Mix all ingredients, and let them at room temperature for 2 hours. Divide the dough in two. With a roller pin, stretch on dough and fill it with a layer of pisto, olives, pieces of hard boiled eggs, and tuna. Sprinkle it with Spanish paprika. Cover with the other half of the dough. Make some holes. Brush it with olive oil. Bake it at 375F for 30 minutes or until golden brown. ENJOY!


  1. Save me a huge piece please :-) It looks so good with olive,tuna and egg filling.

  2. Una vez a la semana suelo hacer empanada y esta combinación que has hecho es de las más ricas.
    Te quedó estupenda. Un abrazo.

  3. Í love empanada. It,s perfect for summer dinners ( and winter dinners as well!) Many kisses.