empanada sin gluten, empanada casera sin gluten, empanada de atún sin gluten, empanada gallega sin gluten

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Gluten Free Tuna Pie

Name: Gluten Free Tuna Pie
Prep time: 1 h 30 min
Cook time: 40 min
Cuisine: Mediterranean
Ingredients: For the dough:; 470 g Mix Bread; 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; oil

6 people

2 hr 10 min

Every bite of this Spanish-style gluten free tuna pie is bursting with succulence. The question is, will you share or keep it all to yourself?

The recipe for this gluten free tuna pie gets its inspiration from the Galician empanada de atún – a traditional tuna empanada pie from the north of Spain. The fabulously flaky gluten free pastry provides the perfect case for a juicy filling of succulent tuna, fried onions, peppers and garlic, a rich tomato sauce and hard-boiled eggs. Every morsel is melt-in-the-mouth fantastic. The great thing is, it will keep in the fridge for a couple of days and when you cut it up it retains its shape. Perfect for a light lunch or a snack on the go.

Cook

Preparation

in 1 hour and 30 minutes

Cooking

in 40 minutes

Temperature

200 °C

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.

Ingredients

For the dough:

470

Mix Bread

100

olive oil

170

water

white wine

egg

tsp

dry yeast