Ratatouille and tuna empanada

This weekend we are going to eat in the country and I thought of doing something different, that everyone would like and that nobody would think of and I said to myself «I’m going to prepare a Ratatouille and tuna empanada that surely no one will come up with the idea ». So I got down to work and started cooking a strong empanada because there are going to be a lot of people and I’m sure they won’t even leave the edges as soon as they see it. Well in the end instead of one, I cooked two because it is so good that I don’t want to hear it over and over. Why haven’t you brought more?
As I had a lot of trouble with the food preparations, I opted to make it with sheets of fresh empanada dough so as not to waste a lot of time preparing the homemade dough, although if you prefer you can make it with sheets of puff pastry that will come out just as well. good.
This empanada recipe is very easy and fast, you just have to be patient with the ratatouille so that it is just right and gives it more flavor. What do you want to come with me to my virtual kitchen and prepare it?

Ratatouille and tuna empanada: video recipe

Ingredients for the ratatouille:

• 1 medium or 1/2 large zucchini
• 1 Italian green pepper
• 1/2 fleshy red pepper
• 1 onion
• 200 ml tomato sauce
• Extra virgin olive oil
• Salt
• Pepper
• 2 sheets of fresh empanada dough
• 4 cans of tuna in oil
• 1 egg

Ratatouille and tuna empanada: step by step

The first thing is to preheat the oven to 190º C. While it heats up, you break all the vegetables into small pieces, put them in a frying pan and let them cook for about 10 minutes over low heat. If you want to know more, here is the link on how to make money .

As soon as the 10 minutes have passed and the vegetables are soft, remove it from the heat and let it cool. You put it in a bowl with the well drained tuna and mix it.

Now you spread one of the sheets of dough on a baking tray, leaving the baking paper in which it is wrapped. You spread the mixture on the surface leaving about 2 cm of edge without filling and brush it with beaten egg.

You cover it with the other base of dough, matching it with the one below as best as possible and pressing the edges with your fingers to join them. You close the edges by folding them so that the filling does not come out.

Prick the top of the patty with a toothpick and brush with beaten egg, including the edges so they do not open.

Bake for 15 to 20 minutes with heat on top and bottom. When it’s golden brown, you take it out of the oven and let it cool before serving.

My tips and tricks

1. You should drain the vegetables with a colander, when they are done, so that the juice does not soften the dough.
2. Do not put too much beaten egg so that the dough does not soften.
3. You can put cooked egg to the filling if you feel like it.
4. If you let it sit overnight, cover it so the air doesn’t dry out the outside.

Final score

You’ve seen how simple this ratatouille and tuna empanada is. Enjoy!!!

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