Tuna Empanaditas Recipes
TUNA EMPANADITAS
Active time: 1 hr Start to finish: 1 1/2 hr Don't use water-packed tuna for this recipe - it's too bland for the filling. Tuna packed in olive oil, however, will make for _empanaditas_ that taste genuine. Especially with a glass of Fino Sherry.
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Pour oil from tuna into a medium skillet. Add onion to skillet and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Mash tuna in a bowl with a fork, then stir in onion, olives, and capers. Season generously with pepper and very lightly with salt.
- Roll out 1 pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Cut out 30 rounds with floured cookie cutter and discard trimmings.
- Put 1/2 teaspoon tuna mixture in center of each round. Hold 1 filled round in palm of your hand, then moisten edge with a finger dipped in water. Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
- Transfer empanadita to an ungreased large baking sheet and press back of a fork onto border to crimp. Form more empanaditas with remaining rounds, then bake on sheet in middle of oven until golden, 20 to 25 minutes. Meanwhile, make more empanaditas with remaining pastry sheet and filling. Bake in same manner. Cool empanaditas on baking sheet on a rack about 10 minutes. Serve warm.
TUNA EMPANADA PIE
Empanadas are a South American special. This pie will feed a family using just one can of tuna
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
- Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
- Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
- Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium
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