Pastry with Peppers and Tuna Filling (Empanadas)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or approximately 3/4 oz)
- 150 milliliters lukewarm milk
- 1 pinch sugar
- 350 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 75 grams softened butter
- For the filling
- 2 large red Bell pepper
- 2 shallots
- 2 garlic cloves
- 400 grams Tuna steak (ready to cook, skinless)
- 1 ½ tsps freshly chopped rosemary
- salt
- freshly ground peppers
- sweet ground paprika
- For preparation
- Pastry flour (for working the dough)
- 1 egg (separated)
Preparation steps
For the dough, crumble the yeast and mix with the milk and sugar. Mix the flour with the salt in a bowl, make a well in the center, add the yolks, butter, and the yeast mixture and knead using a machine with dough hook. If needed, add a little flour or milk (the dough should not stick or be too crumbly). Form into a ball, place in the bowl, cover, and refrigerate overnight.
The next day, preheat the oven to 250°C (approximately 475°F).
Rinse the peppers, cut in half, remove seeds and ribs and place cut-side-down on top of a baking sheet lined with parchment paper. Bake until the skin turns black and starts to bubble. Remove the pepper halves, cover with a damp kitchen towel and let stand briefly. Remove the skin and cut into small cubes. Peel the shallot and garlic, chop finely and sauté in a hot pan with 2 tablespoons oil until translucent. Add the peppers and mix. Rinse the tuna, pat dry, cut into small cubes and mix together with the rosemary into the peppers. Season with salt, pepper, and paprika.
Meanwhile, roll out the cold dough on a floured surface (about 3 mm) (approximately 1/10 inch). Cut out circles with a round cookie cutter (15 cm diameter) (approximately 6 inches). Distribute the filling on the center of each circle and coat the edges with egg white. Fold in half to form crescents and seal the edges with a fork. Whisk the egg yolks with 1-2 tablespoons water and brush the pastry with it. Bake until golden brown 20-25 minutes.
Remove from the oven and cool briefly. To serve, cut into slices and arrange on plates.
