There are many versions of empanada and this is based on one from Galicia in north-west Spain. It’s a large pie, rather than the small pasty shape more often seen in other parts of Spain as well as Argentina.
Prep time: 30 minutes | Cooking time: 40 minutes
450g plain flour, plus extra for dusting
1 tsp sea salt
2 tsp baking powder
7 tbsp olive oil, plus extra for greasing
1 large egg, lightly beaten, plus 1 for glazing
2 tsp sesame seeds
For the filling
3 onions, sliced
1 red pepper, deseeded and chopped
75g pitted black olives, sliced
1 tbsp nonpareil capers, drained, rinsed and patted dry
1 tsp smoked paprika
1½ tsp dried oregano
4 vine tomatoes, chopped
2 tbsp tomato purée
5 hard-boiled eggs, peeled and sliced
To make the pastry, sift the flour, salt and baking powder into a large mixing bowl. Make a well in the middle and add five tablespoons of the olive oil, the egg and 135ml water.
Using a fork, gradually draw the dry ingredients into the wet, then use your hands to bring everything together and knead briefly to make a soft ball of dough. Wrap in cling film and chill until needed.
To make the filling, heat the remaining oil in a large frying pan over a medium heat, add the onions and fry for five minutes. Add the red pepper and cook for another five minutes until the onions and pepper have softened.
Add the olives, capers, smoked paprika, oregano, tomatoes and tomato purée. Season and cook for another five minutes, until reduced and thickened. Leave to cool.
Preheat the oven to 190C/170C fan/Gas 5 and grease a 31cm loose-bottomed tart pan with oil.
Divide the pastry into two-thirds for the base and sides, and one-third for the top. Roll out the larger piece of pastry on a lightly-floured surface until large enough to line the pan base and sides with a slight overhang. Spoon the cooled filling mixture into the pastry case and top with a layer of sliced hard-boiled eggs.
Roll out the remaining pastry into a round, large enough to cover the top of the pie. Slightly fold the base over the top, trim any excess pastry and pinch together to seal. Prick the top a few times with a fork, before brushing with beaten egg and sprinkling over the sesame seeds.
Bake for 25 minutes or until golden and cooked. Leave in the pan for five minutes, then remove and serve cut into slices.
Tuna empanada pie
Replace the hard-boiled eggs with one 160g can tuna in olive oil. Drain the tuna, reserving the oil. Use the oil to fry the onions, then either mix the tuna into the tomato filling mixture or spoon it on top in the same way as the eggs.
Recipe from The Part-Time Vegetarian’s Year by Nicola Graimes (Watkins Media Limited, £25).