Authentic Galician Tuna Pie Recipe!

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Preparation time 1 h 30 min

Difficulty Hard

Recipe category:

Appetizers

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Oil use:

Sautéing

Today, we present this Galician Tuna Pie recipe. The pie can have different fillings: tuna, meat, codfish, chicken or Skipjack tuna. However, in order to taste an authentic Galician tuna pie you must pay special attention to the dough preparation. Traditionally, high-gluten flour is used as it can yield a more consistent dough than all-purpose flour. Another recommendation is the use of olive oil. In fact, if you prepare the filling before the dough, you can use the preparation oil, which has already absorbed the flavor of the filling ingredients.

Ingredients

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1.1lb

of high-gluten flour

1teaspoon

of salt

organic whisked egg

5fl oz

Extra Virgin Olive Oil

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2cups

of water

1teaspoon

of yeast

0.8lb

of canned tuna

onions

0.3lb

of fried tomatoes

organic hard-boiled egg

green bell pepper

2teaspoons

of sweet paprika

0.5teaspoon

of salt

Instructions

Kitchen view

Prepare the dough first. In a bowl, pour the yeast in water and mix until it dissolves. Set it aside. In another bowl, mix the flour and salt. Make a well in the middle and add the water and yeast mixture.

Mix the dough by hand until it reaches a homogenous texture, and then add the oil. Keep kneading the dough, until the oil is absorbed and the dough reaches a point where it does not stick in your hands.

Once the dough is ready, set it aside for one hour in a greased bowl covered by a clean cloth.

After one hour, the dough will have considerably increased in size, thanks to the yeast effect. Now you have to divide it in equal parts: one for the top and the other for the base.

Lay half of the dough over the table or countertop to knead it. Use a rolling pin until it has reached uniform thickness.

Grease and flour a baking tray. Lay the dough that was set aside for the base. With a fork, make some very tiny holes on the dough so that no air bubbles are formed with the heat.

Proceed with the filling: sauté the onion with the bell pepper and sweet paprika. Then, add the drained tuna and cook it slow and low.

Pour the filling over the pie base with a chopped hard-boiled egg. Cover the pie using the other portion of the dough. Fold the edges to seal it and make some tiny holes again on the dough with a fork, this time only on the top.

Brush the tuna pie top and bake it in preheated oven (356ºF) for 40 minutes.

Voilà, your Galician tuna pie is ready to eat.