GALICIAN TUNA EMPANADA

By BobD

Ingredients

• 8 SERVINGS
• In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.
• 1 tablespoon olive oil
• 2 medium plum tomatoes, seeded, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
• 2 large hard-boiled eggs, peeled, sliced
• Nonstick vegetable oil spray
• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 2 ounces thinly sliced Serrano ham or prosciutto
• 1 large egg, beaten to blend (for glaze)

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy medium skillet over medium-high heat.

Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and saute until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl.

Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.

Spray rimless baking sheet with nonstick spray.

Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet.

Arrange ham over pastry, leaving 1-inch border.

Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg.

Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal.

Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal.

Brush top with beaten egg. Cut eight 2-inch slashes in top pastry.

DO AHEAD: Can be made 4 hours ahead. Cover; chill.

Preheat oven to 450F.

Bake empanada uncovered until crust is browned and crisp, about 25 minutes.

Slide onto platter.