Great - We really like this one
This is a good travel dish. If you use good smoked paprika, rather than sweet paprika, in the filling it is extra good. Wrapped in foil, it is good eating on travel days. It goes right through the metal detectors, and it is better than anything you are likely to find on board an airplane.
Empa–ada de Atśn (Tuna Empa–ada)
(from Saveur April 1998)
For the dough:
1 tsp active dry yeast (or one packet)
1 cup water
1 tsp salt
2 1/2 - 3 cups flour
For the filling:
olive oil for frying
3 or more cloves of garlic
2 medium yellow onions - diced
2 bell peppers (red/green or combination) - diced
2 tsp or more of sweet paprika
12 ounce can of water packed tuna
salt and pepper
(variant: 2 potatoes)
1. Make the dough. Dissolve the yeast in lukewarm water. Add the salt and flour and work it into a dough. Let rise for an hour or two, until doubled.
2. Heat the oil. Cook the onions and peppers until soft (about 10 minutes). Add garlic, paprika and season with salt and pepper.
For the potato variant, saute the potatoes first, until they are partly cooked, then add the other ingredients. Also, increase the quantity of garlic and paprika needed.
Add the tuna and stir it in. Remove the pan from the heat.
For the potato variant, make sure the potatoes are cooked before adding the tuna. Also, consider adding some plain or red wine vinegar to the mix.
3. Preheat the oven to 400 degreesF. Use a pizza stone if you want. Flour the work surface and roll out the dough into circles. One batch makes two roughly 12" circles which can be made into one big empanada or two smaller ones. Dump in the filling, fold them shut and crimp a bit.
For an eggier flavor, brush with a beaten egg before baking.
Back for 15 to 20 minutes, until brown.