By Sara
Spanish Style Empanada with Tuna & Pimenton from Galicia
Updated at: Thu, 17 Aug 2023 13:02:50 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
3 x 5 ozcans tuna in oil
drained
yellow onion
to yield 1-1/2 cups chopped
1green bell pepper
4garlic cloves
peeled
1 tsppaprika Pimenton
Imported, Spanish
2plum tomatoes
2 Tbstomato paste
2 cesSpanish cured chorizo
qty, 1/4” thick sli
fresh parsley
to yield 1/2 cup chopped
3eggs
large, boiled
12Manzanilla s
Spanish, or other green olive, pitted
1 tspsalt
1 tspblack pepper
2 tspbrown sugar
⅓ cupolive oil
1egg
beaten
2 ½ cupsall purpose flour
more during rolling out
2eggs
large
1 tspactive dry yeast
2 ozmilk
1 tspsugar
½ tspsalt
4 Tbsbutter
unsalted & softened
3 Tbsolive oil
½ cupdry white wine
or sidre, hard apple cider
3 x 5 ozcans tuna in oil
drained
yellow onion
to yield 1-1/2 cups chopped
1green bell pepper
4garlic cloves
peeled
1 tsppaprika Pimenton
Imported, Spanish
2plum tomatoes
2 Tbstomato paste
2 cesSpanish cured chorizo
qty, 1/4” thick sli
fresh parsley
to yield 1/2 cup chopped
3eggs
large, boiled
12Manzanilla s
Spanish, or other green olive, pitted
1 tspsalt
1 tspblack pepper
2 tspbrown sugar
⅓ cupolive oil
1egg
beaten
2 ½ cupsall purpose flour
more during rolling out
2eggs
large
1 tspactive dry yeast
2 ozmilk
1 tspsugar
½ tspsalt
4 Tbsbutter
unsalted & softened
3 Tbsolive oil
½ cupdry white wine
or sidre, hard apple cider
Instructions
View on weavethousandflavors.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
