Smoky Tuna-cauliflower Turnovers in An Orange-scented Dough

 

I've always been a sucker for the flavors of Spanish/North African cooking, which I wrapped up here in one package. It's a great balance of rich tuna, smoky pimenton and briny capers, set off with the tangy tomato in the filling and orange in the dough. The cauliflower might not be traditional, but I can't help sneaking in some vegetables (these turnovers also can be served with a salad for a more complete meal). Instead of a lean empanada dough, this is more of a rich crust, given a few turns to make it extra flaky (and worthy of the delicious filling within). The recipe might make a bit more filling than you need, depending on how you stuff the turnovers (and depending on whether you, unlike me, can put all of the filling in the turnovers instead of your mouth).

What you will need

2 1/2 cups flour (I like to swap in half cup whole wheat, but that's optional)

1 pinch salt

zest of 1 orange

1/2 pound cold butter, cut into pats

~1/3 cup orange juice (you can squeeze this from the orange you zested

3 tablespoons olive oil

1 yellow onion, sliced into thin half-moons

3 cloves garlic, thinly sliced

2 teaspoons pimenton (smoked spanish paprika), sweet or hot

1 pinch chili flakes (omit if using hot pimenton)

1/2 cup tomato puree

1/2 small cauliflower, broken into small florets

2 5-ounce cans oil-packed tuna, drained

1/4 cup drained capers

1/4 cup chopped parsely

1 splash sherry vinegar

2 sprigs fresh thyme (leaves only)

salt and pepper to taste

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