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Wholemeal pie with octopus and tuna

Aperitif90 minutes6 people450 calories
1/52/53/54/55/5 (25 votes)
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By Irene Arcas

Wholemeal octopus and tuna empanada

Now that the summer and the heat are coming, making empanadas is a fabulous idea. We can prepare it in the afternoon and have it ready for the night and have it as a snack. It is also a perfect plan to take it to a picnic or to the house of friends. And, well, although this year is a little more atypical and we cannot enjoy a summer vacation like the ones we were used to, we can always cook delicious things to make every moment a great moment.

Today we are going to prepare an exquisite empanada, full of flavor: wholemeal octopus and tuna empanada. Indeed, as you have read, the dough is integral, so for this we are going to use all the flour from the integral empanada. I have used spelled because it is the one I had at home, but of course, you can mix different flours, put an integral part and a normal part ... well, to your liking. It is about that we can also use and sell the products that we have at home or use what we can buy in the place where we are now.

To make the dough more flavorful, we are going to use the oil from octopus cans because that way they will enhance its flavor even more. If we need more, we can also use the oil from the tuna can.

But, if you don't feel like using the oil because you prefer it to be the extra virgin oil you have at home, no problem. You just drain the cans well and for the dough and for the sauce you add your oil. You can also put 50% -50%, that is, half the oil in the can and half your oil. The important thing is that you always respect the grams of oil indicated in the recipe.

Wholemeal pie with octopus and tuna

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Crispy and tasty wholemeal empanada stuffed with octopus and tuna. Exquisite option for snacking on summer dinners.

Wholemeal pie with octopus and tuna
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: snacks
  • Calories: 450
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Mass

  • 50 g oil from the can of octopus
  • 100 g of water
  • 50 g of white wine
  • 90 g butter or lard
  • 1 egg
  • 25 g fresh pressed yeast
  • 400 g whole wheat flour
  • 1 teaspoon of salt

Filling

  • 400 g of onion in pieces
  • 200 g red pepper, cut into pieces
  • 200 g green pepper, cut into pieces
  • 1 / 2 teaspoon salt
  • 60 g of octopus oil
  • 3 cans of octopus in drained oil
  • 1 can of tuna in oil also drained
  • 1 beaten egg (optional to paint the surface of the pie)

Preparation

  1. Mass

    We put the water, the oil, the white wine and the butter in the glass. We mix 1 minute, temperature 37 ° C, speed 2.

  2. Add the egg and the fresh pressed yeast crumbled with your hands and mix 10 seconds, speed 3.

  3. We add the flour and the salt. We mix 10 seconds, speed 4 and then we program 2 minutes, spike function.

    We remove the dough from the glass and form a ball. Cover with a kitchen towel or bowl and let it rest for a minimum of 30 minutes until it doubles in volume. Meanwhile, we prepare the filling.

  4. Filling

    Put the onion, red pepper, green pepper, salt and oil in the glass. We chop 10 seconds, speed 4 and we fry 10 minutes, temperature 120 ° C, speed 1, counterclockwise.

    Add the tuna and octopus well drained and cook 5 minutes, temperature 120 ° C, speed 1, counterclockwise.

    We remove to a bowl and reserve.

  5. Pie assembly

    We cut the dough into 2 halves. With the rolling pin, we spread half of the dough between 2 sheets of baking paper until we have a rectangle of approx. 25 × 35 cm.

    Remove the top paper and place the spread dough on a baking sheet. We put the filling on the dough and spread it with the spatula, leaving 2 cm free from the edge. We place the sliced ​​eggs on top.

     

  6. We spread the other half of the dough between 2 sheets of baking paper. We remove the top paper, we turn the dough to cover the empanada and we remove the paper.

    Close the edges (making a braid with your fingers or with a fork) and brush the pie with the beaten egg (optional).

    Now with a knife or scissors we make a hole in the surface so that the steam can escape. We can also take advantage to make some decorative cuts if we want.

  7. Bake for 30 minutes (200 ° C). Remove from the oven and let it warm for a few minutes. Ready to serve!


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