- 8
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)
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.