Have you ever had the pleasure of traveling to Spain? If so, then you know how deliciously addictive their culinary scene is. From “croquetas,” fried morsels of different fillings ranging from chicken to potato and even mushrooms, to “Tortilla Española,” which is basically a potato frittata, their food culture is as rich as can be. Today I’m introducing you to a perfect dish for Shabbat lunch that can be made in under an hour and enjoyed hot or cold, so no issues if you don’t have a hot plate!
My friend Esther, from Spain, introduced me to this dish when she spontaneously decided to make “emapanda gallega” before Shabbat so we could eat on Saturday. I can still remember her running around trying to get a paper and pen to write down her sister’s recipe fast enough to get to the supermarket and buy everything mere hours before Shabbat came around, and I’m forever grateful she did.
This light, satisfying empanada is a turnover made with a tuna, onion and bell pepper filling. Originally, this was a dish created for travelers that needed some sort of way to preserve their meat dishes. The dough baked around the meat/fish filling acted as a barrier between the dust of the outdoors and the dish itself. Now, it’s a staple not only of Spanish cuisine, but also at Spanish Jewish events, like Shabbat or after services (normally, they’ll serve a small version of this recipe). The reason this dish is so popular amongst the Jewish community, is because it’s pareve, meaning it can be served at the same table as meat without worrying about kashrut.
This can be made with puff pastry or a basic pie dough, but in the spirit of Shabbat rest, store-bought puff pastry it is! If you want a really Spanish Shabbat, grate a tomato and mix it with olive oil, salt and garlic for the perfect dip to eat with your challah and empanada.
This is the perfect make-ahead dish for Shabbat or anytime!
Note: You can freeze this already baked, and it will keep perfectly for up to three months. Once you’re ready to serve it, thaw it on the counter for a couple of hours and bake to get the freshest results possible.
This article was produced as part of The Nosher’s Jewish Food Fellows Program, which aims to diversify the voices telling Jewish food stories in media spaces.
This Easy Tuna Pie Is a Spanish Shabbat Staple
This light, satisfying empanada is a turnover made with a tuna, onion and bell pepper filling and the perfect make-ahead dish for Shabbat or anytime!
Ingredients
- 2 sheets puff pastry
- 1 Tbsp olive oil
- 1 white onion, diced
- 2 red bell peppers, diced
- 2 garlic cloves, chopped
- 1 Tbsp paprika
- ½ tsp black pepper
- 4 cans tuna in olive oil, drained
- 14 oz tomato passata (aka tomate frito)
- 2 hard-boiled eggs, peeled and chopped
- 1 egg, beaten with a splash of water
Instructions
- Roll out the two sheets of puff pastry making one slightly bigger than the other one. Put both sheets of dough in the fridge and make the filling.
- For the tuna filling, heat up a pan and sautee the onion, bell pepper and garlic in the olive oil. Once soft and cooked through, add in the paprika and black pepper followed by the drained cans of tuna. Add in the passata. Mix until fully combined and let cook for a couple of minutes. Taste it, and add salt if necessary. Normally tuna comes previously salted, therefore it’s best to add to taste once the filling is totally cooked.
- Let the filling cool.
- Preheat oven to 350°F.
- Assemble the empanada by placing the smaller sheet of dough on a baking sheet prepared with parchment paper or a silicone pad, and place the filling on top, leaving one inch of space around the border.
- Place the chopped hard boiled eggs all over the filling, the pieces shouldn’t be too small.
- Put the top piece of dough over the filling, and be careful to encase the filling completely. This piece of dough should be a bit larger, so the edges meet perfectly despite having the filling in the middle.
- Press the edges very well, and if you have a fork on hand, press it down all over the edge so it looks more presentable. If you feel like the edges aren’t staying together, you can brush a bit of raw, beaten egg on the edges before placing the top piece of dough.
- Paint with the egg wash and bake for around 30-40 minutes, or until golden and cooked through.
Notes
You can freeze this already baked, and it will keep perfectly for up to three months. Once you’re ready to serve it, thaw it on the counter for a couple of hours and bake to get the freshest results possible.
- Category: Entree
- Method: Baking
- Cuisine: Mizrahi
Cant wait to make it!
This recipe is a 10/10!!! I’m Spanish, and this is exactly how I make my Galician empanada. 100% recommended