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Angelita's tuna pie (Empanada de atún - Galicia) from The Food of Spain by Claudia Roden

  • red bell peppers
  • Kalamata olives
  • onions
  • canned tomatoes
  • eggs
  • all-purpose flour
  • dry white wine
  • canned tuna in olive oil

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Notes about this recipe

  • Eat Your Books

    Can substitute hard cider for dry white wine.

  • Vanessa on July 10, 2012

    I found the recipe in the Wall Street Journal this weekend (7/7/12), then later realized it came from this book, which I don't own. This was really good. Plus, everyone one in my family who came near the kitchen while this was cooking commented about how good the kitchen smelled. I made this with Italian canned tuna (not Chicken of the Sea). Interesting technique with the dough, which is made from white wine, olive oil, flour, baking soda, and egg. It makes a dough that is really easy to work with, and also quite sturdy (perhaps even a bit tough). But I'll make this again. It is also adaptable to different kinds of fillings.

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