Gluten-Free Empanada Gallega with Tuna
A savory Galician-style tuna pie (Empanada Gallega) with a flaky, gluten-free crust. This traditional Spanish dish is filled with a flavorful tuna, pepper, and tomato filling.
Ingredients
- 2 14oz cans Tuna in olive oil
- 2 medium Red bell peppers
- 2 medium Onions
- 1 28 oz can Crushed tomatoes
- 3 cups Gluten-free all-purpose flour
- 1/2 cup Tapioca starch
- 1/2 cup Olive oil
- 1/2 cup Water
- 1 tsp Salt
- 1 Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers and cook until softened. Stir in crushed tomatoes and cook for 10 minutes. Add tuna and cook for 5 minutes.
- 3Prepare the crust: In a large bowl, mix gluten-free flour, tapioca starch, and salt. Add olive oil and water. Mix well until a dough forms.
- 4Divide the dough into two equal parts. Roll out one part to fit the bottom of a 22.86 × 33.02 cm baking dish. Place the dough in the dish.
- 5Pour the tuna filling over the dough. Roll out the second part of the dough to cover the filling. Seal the edges.
- 6Brush the top with egg wash. Bake for 45 minutes or until golden brown. Let cool before slicing.
Substitutions
wheat flour → gluten-free all-purpose flour blend with tapioca starch(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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