Galician Turnover
04 04 07 - 00:46 Ingredients for 3 people:For the mass:
250 grams of wheat flour. 75 milliliters of olive oil. 75 milliliters of wine dry target. 1 egg. Salt.
For the filler:
500 grams of fresh tuna. 40 milliliters of olive oil. 150 milliliters of crushed natural tomato. 1 medium onion. 1 laurel leaf. Salt to the pleasure.
Way of Preparation:
To prepare the mass:
In a bowl to put the flour, the wine and the olive oil, we knead everything with the hands until it is a homogeneous mass. We can know that it is clever when the mass doesn't stick to the walls of the bowl. If he sticks the mass it is necessary more flour.
To prepare the filler:
We put a pan in the fire with olive oil, we toss the onion in Julian and when we see that it is soft, before being gilded we add the tuna, cut in dice and we mix with a wooden tablespoon. When the tuna is half cooked we toss the tomato, the laurel leaf and the salt. Now we have left to cover the pan and to allow to cook to slow fire during about 15 minutes, removing from time to time. When the fifteen minutes pass we move it away from the fire and we reserve. To make the turnover: It is necessary to divide the mass in portions, we daub of oil the roller and we stretch the mass on a table that we will have floured before, so that the mass doesn't stick. The mass leaves it of the size of an oven tray. We catch the tray, we toss him flour and we place the stretched mass overflowing a little for their borders. We place the filler and we cover with the other part of mass that we will have prepared the same as the previous mass. We have left to close the mass with the filler for the borders that we have left them to stand out of the tray. Next we beat the egg yolk and we extend it on the cover of the turnover. To avoid that he doesn't breathe the turnover, we make some holes in the cover with a piercing object. We introduce the tray in the oven to 150º C, during 30 minutes. To finish the we consume cold or hot, made in rectangular pieces.