Valencian Tomato and Tuna Empanada
Delicious Empanada with a step-by-step video, for those who appreciate and value good food! Enjoy the valencian tomato and tuna empanada from a master
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bonapeti.com.
Cooking tools:
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Oven
- Stove
- Spatula
- Kitchen timer
Ingredients
- tomato puree - 1.7 lb (800 g) canned, or fresh shredded tomatoes.
- peppers red - 3 pcs (250 g)
- onion - 1 pc (150 g)
- olive oil - 1/3 cup (80 ml)
- tuna fish - 5.6 oz (160 g) canned
- pine nuts - 1 oz (30 g)
- sugar - 1 tbsp.
- salt - to taste
- flour - 3 cups
- yolks - 1
- orange juice - 1/2 cup freshly squeezed
- water - 2.7 fl oz (80 ml)
- salt - 1 tsp.
- olive oil - 5.4 fl oz (160 ml)
- egg white - 1 for eggwash
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