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Tuna Empanadas

Published on September 19, 2022 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
    • 6

Tuna Empanadas

Tuna Empanadas are a delicious and very tasty snack. Its size makes it the perfect flavour-packed meal you can eat while on the go or just lounging around on the sofa. Best of all, you can make a big batch and keep them handy for a quick snack when you’re feeling peckish. Whether you are storing uncooked or already prepared empanadas overnight, you can freeze or refrigerate them. They should never be left at room temperature. Cooked empanadas can be stored in the fridge for 3-7 days. Wrap them individually in plastic wrap and place them in a freezer bag or airtight container.

To freeze your unbaked empanadas for a longer time, begin by freezing them on baking sheets. When they are completely frozen, wrap them individually and place them in a freezer back. They will last up to three months this way.

Tuna Empanada

Recipe Views: 3,631

Tip: When preparing your tuna empanadas, be sure to use ice-cold water and be sure to let the dough rest. Keep the filling dry – no excess liquid.

Did you know: An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe? The name comes from the verb empanar, eaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.

If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.

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Recipe Rating

  • (5 /5)
  • 4 ratings

Ingredients


  • For the pastry
  • 3 cups plain flour
  • ½ tsp salt
  • 170g unsalted butter, diced and kept cold
  • 1 egg
  • ¼ cup iced water

  • For the filling
  • 2 tbs mild oil (rice bran, grapeseed)
  • 1 red onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tbs smoked paprika
  • 2 tbs baby capers
  • 2 x Safcol Wild Caught Tuna with Beans Quinoa and Harissa Spice 160g pouches
  • Salt and Pepper to taste

  • For brushing
  • 1 egg, beaten with a splash of water

Instructions

  1. Pulse the flour and salt in a food processor, then add the cold butter and pulse until the mixture resembles breadcrumbs.
  2. Add the egg and iced water gradually, pulsing until it comes together in a clumpy dough.
  3. Cover pastry with cling wrap, then allow to rest for one hour in the fridge.
  4. Meanwhile, start on the filling. Heat a medium frying pan over medium heat with oil, then add onion and garlic and cook for 10 minutes until softened. Pour into a mixing bowl. Add paprika and capers, followed by tuna. Allow filling to cool down before using.
  5. Preheat oven to 200degrees C.
  6. Take rested dough out of the fridge and roll out on a lightly floured bench to 2-3mm thick.
  7. Use a 15cm round pastry cutter to cut out empanada disks, then place 2 tbs of the mixture into the centre of the disk.
  8. Fold dough over into a semi-circle, crimping the edges together to seal.
  9. Brush empanadas with egg wash, and prick a few holes in the top to let out steam.
  10. Bake for 15-20 minutes until dough is golden and cooked through.

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