Omar Allibhoy's Empanada Gallega - James Martin Chef
Omar Allibhoy reveals the secret to cooking a quality empanada at home. The filling has peppers, olive oil, bay leaves, egg, onion and tuna in.
Ingredients
- 0.5 kg of plain flour
- 100 ml white wine
- 100 ml of whole milk
- 100 olive oil from the filling
- 1 egg to brush while baking
- Oil from the tuna tins
- 100ml of extra virgin olive oil
- 3 red peppers
- 1 onion
- 1 bay leaf
- 3 tins of tuna in oil
- 3 boiled eggs
- Salt and pepper to season
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