Empanada à la Gallega

SAVORY

Oct 15

Spanish Tuna, Shishito Peppers, Garlic, Aïoli, Burnt Lemon

Chef Jamie Bissonnette of JK Food Group | Boston and New York
Yield: 6 to 8 servings

INGREDIENTS

Empanada Dough:
350 grams all-purpose flour
1½ teaspoons salt
1 pinch finely ground black pepper
1 teaspoon instant yeast
240 milliliters 120°F-water
2 tablespoons extra virgin olive oil, plus additional as needed

For the Filling:
100 milliliters extra virgin olive oil
20 shishito peppers, thinly sliced
Salt
3 Spanish onions, brunoised
20 cloves garlic, thinly sliced
1 cup piquillo peppers, drained and thinly sliced
Black pepper
500 grams Spanish tuna conserve packed in oil
2 tablespoons coarsely chopped parsley
Sherry vinegar

To Assemble and Serve:
Extra virgin olive oil
All-purpose flour
Aïoli
Burnt lemon sauce

METHOD

For the Dough:
In a bowl, combine flour, salt, pepper, and yeast. Add water and oil, and mix using a fork. When combined, knead by hand for 5 to 6 minutes. Form dough into a ball and rub with oil. Cover and rest dough in a warm place for about 2 hours.

For the Filling:
In a large pan, heat oil, sear shishitos, season with salt, and saute 2 to 3 minutes. Add onion and garlic, decrease heat, and sweat until onions begin to soften. Add piquillos and cook until vegetables are tender. Season with salt and pepper, remove from heat, and stir in tuna. Add parsley and season with Sherry vinegar. Cool and use immediately or refrigerate up to 3 days.

To Assemble and Serve:
Heat oven to 350°F. Grease a casuela with oil. Divide Empanada Dough into 2 or 4 portions depending on the size of your dishes. On a floured work surface, roll out and flatten the Empanada Dough. Cut each dough portion into 2 pieces, 1 for the base and 1 for the top. Press the base Dough into the casuelas, making sure to press in at the corners. In an even layer, add Filling. Cover and seal with top dough. Cut a hole in the center of the empanada to allow steam to escape. Decorate as you like. Bake 45 to 55 minutes. Slightly cool in vessel. Remove empanadas from casuelas and cut in half. Serve at room temperature with aïoli and burnt lemon sauce.

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