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Have you tried the murcian pie? If the answer is yes, surely you think like me that it is very good. Perhaps because of the oven, because of the raw material, because of whatever... it's difficult to make it at home and make it look like the ones in the confectionery.
We are going to make a similar empanada en casa, in this case, big. It is a simple recipe and, although it is not as spectacular as the originals, I must say that it is also very good.
La , with paprika, we will make it following a few simple steps that you can read below and see in the step-by-step photos.
I anticipate that he filling take tuna, hard-boiled egg, tomato, peas, pepper... With ingredients like this we cannot fail.
Murcian pie
With tuna, egg, pepper…
- ascen jimenez
- Kitchen: cuisine
- Recipe type: snacks
- Calories: 250
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 100 ml of sunflower oil
- 100 ml of white wine
- 100 ml of milk
- 1 teaspoon paprika sweet
- 1 teaspoon of salt
- 375g pastry flour (we may need a bit more to roll out the dough)
For the filling:
- One or two ripe natural tomatoes
- 200 g of tuna in oil
- 2 hard-boiled eggs
- 50g canned peas (drained weight)
- 100 g red pepper, cut into pieces
- Sal Island
- A splash of extra virgin olive oil
Plus:
- 1 beaten egg or a little milk to paint the dough
Preparation
Put the sunflower oil, wine and milk in a bowl.
Add the paprika and salt. We mix.
Now add half of the flour.
We mix with a wooden spoon.
Add the rest of the flour.
We finish integrating everything, using our hands when we don't manage with the spoon.
Divide the dough into two portions.
We extend one of them using, if we want, one or two sheets of baking paper so as not to stain the work surface. We put this first portion of extended dough on our baking tray, leaving the baking paper on the base.
We distribute all the ingredients of the filling on the dough: the grated tomato (I use a grater), the canned tuna (without too much oil), the peeled and sliced hard-boiled eggs, the canned peas (without the liquid), and the red pepper in strips. We put a little salt and a splash of oil on our filling.
We spread the rest of the dough and place it on top, covering the filling.
We seal the edges making some folds with our fingers.
We can decorate the surface of the empanada with some strips of dough.
Paint the empanada with the beaten egg and pierce the dough on the surface with a fork.
Bake at 200º for about 20 minutes or until we see that it is golden.
More information - Cooking Tricks: How to Cook Eggs Without Cracking