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Tuna Pie


A soft and crunchy gluten free puff pastry you can make at home! Filled with peppers, tomatoes, tuna and boiled eggs – it is a perfect choice for dinner!


For the dough:
470 g Mix B - Bread-Mix
100 ml olive oil
170 ml water
30 ml white wine
1 egg
1 tsp dry yeast
1 tsp salt
1 egg for brushing
For the filling:
1 onions
1 red bell pepper
300 g unconcentrated tomato purée
2 garlic cloves
250 g canned tuna
2 hard-boiled eggs
1 tsp sugar
1/2 tsp salt


  • Prepare the dough. Put the flour, salt and dry yeast in the mixing bowl making sure the salt does not mix with the yeast.
  • Add the lukewarm water, oil, wine and egg.
  • Mix everything until you get a smooth dough.  Wrap it with plastic film and leave it in the fridge to rest while you prepare the filling.
  • Chop the onion, pepper and garlic and gently fry them in a skillet with oil until the vegetables are tender.
  • Add the tomato purée, salt and sugar to the skillet and cook over a medium heat for approximately 10 minutes. Incorporate the tuna and the boiled eggs in pieces, mix and set aside.
  • Preheat the oven to 200°C.
  • Divide the dough into two equal pieces. Put each piece between two sheets of baking paper and spread them out evenly with a rolling pin.
  • Trim the edges to make two circles. Set the trimmings aside for decoration.
  • Put one of the circles in a baking pan, keeping the baking paper underneath it.
  • Add the filling and cover with the other half of the dough.
  • Close all the edges pinching a fold at the rim.
  • Decorate the pie with the trimmings and brush the top with a beaten egg.
  • Make some pinholes on the top of the pie to allow steam to escape, and so it does not inflate while it bakes.
  • Bake at 200°C for 40 minutes.
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