This tuna empanada is easy to make, thanks to store-bought frozen puff pastry.
- 2 medium plum tomatoes, seeded, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
- 2 large hard-boiled eggs, peeled, sliced
- Nonstick vegetable oil spray
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 2 ounces thinly sliced Serrano ham or prosciutto
- 1 large egg, beaten to blend (for glaze)
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD Can be made 4 hours ahead. Cover; chill.
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.
Nutritional Content1 serving contains the following: Calories (kcal) 402.7 %Calories from Fat 50.6 Fat (g) 22.7 Saturated Fat (g) 6.1 Cholesterol (mg) 108.9 Carbohydrates (g) 25.1 Dietary Fiber (g) 2.0 Total Sugars (g) 3.9 Net Carbs (g) 23.1 Protein (g) 22.8Reviews Section
The perfect pastry for all meals! These Tuna Empanadas are made with Chunk Light Tuna, spices, tomatoes and cheese. Just spoon the mixture into sections of a pie crust, fold and seal, then bake until golden brown.
- 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
- 1 &frasl2 tsp. cumin
- 1 &frasl2 tsp. chili powder
- 1 can (14.5 oz.) diced tomatoes with chilies, drained well
- 1 1 &frasl2 cups shredded Mexican blend cheese
- 2 frozen pie crusts
- Preheat oven to 400°F.
- Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
- Unroll pie crusts and cut into 8 pieces each. Form into circles about 3 1 &frasl2 inches in diameter.
- Place about 1 &frasl4 cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen.)
- Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
- Transfer to a wire rack to cool.
Recipe Nutrition Information
When using 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
|Servings Per Container: 16|
|When using 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water Serving Size: 1 empanada (75g)|
|Amount Per Serving||DV%*|
|Total Fat||11g||17% 11g|
|Saturated Fat||4g||20% 4g|
|Total Carbohydrate||11g||4% 11g|
|Includes Added Sugars|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Related Products and Recipes
Chunk Light Tuna in Water (Pouch)
Chunk Light Tuna in Water (Pouch)
Water-packed tuna is perfect for those who like a full tuna flavor without any additional flavors.
Tuna empanada and other empanada flavors are very easy to acquire. They can be bought literally anywhere. My auntie always bring home empanadas as pasalubong. What made me want to make my own empanada is that those empanadas brought by my auntie either has too thick pie crust, too small amount of fillings or not crisp due to too much oil. After then I knew I want freshly-cooked empanadas.
So much for my empanada story. I made my very first empanada when I was in high school. I brought them as a snack for our mini field trip. I actually made three flavors and one of them is tuna. I chose to bring empanada since it is a very handy snack and you could also eat it fast. I fell in love with empanada the second I took a bite on the very famous Ilocos empanada. I learned how to make the pie crust and experimented on different fillings.
I did not perfect my empanada the first time I did it. The fillings were easy but I struggled with the flakiness of the pie crust. I have read different versions of the recipes and realized that I was doing the pie crush wrong even before kneading it. I was not cutting a cold butter into the flour. It was a heavenly experience for me after I achieved the right kind of flakiness I want for an empanada. And since I can control what’s inside it, I experimented different flavors using my favorite food items.
- 7 baking potatoes, peeled and cubed
- ¼ cup vegetable oil
- 2 onions, chopped
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons white sugar
- 1 teaspoon minced garlic
- 2 eggs
- ½ cup vegetable oil
- 1 cup warm water
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 egg yolks
- 2 tablespoons milk
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth set aside.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
What to serve with tuna empanadas
The great thing about this recipe is that it&rsquos so versatile and will work well with almost any other starter. If you&rsquore looking for other apps to fill out that snack board, check out a few of our favorites:
- Our Fast and Easy French Onion Soup Dip is a party favorite that&rsquos nearly impossible to walk away from! And that&rsquos completely okay, because our version is a healthy take on the original. are a simple and easy vegetable appetizer that we can&rsquot get enough of! is the perfect appetizer if you need one in a pinch! It&rsquos hard to beat the combination of fresh herbs, garlic, and a delicious olive oil- just make sure you have enough crusty bread on hand!
We know you&rsquoll love these mini tuna empanadas- they&rsquore unique and so easy to assemble. Flaky dough pockets filled with creamy tuna and a rich dipping sauce will give any snack board a sophisticated vibe. These little beauties will certainly go quickly. 😉 Enjoy!
This is a sponsored post written by myself on behalf of StarKist E.V.O.O.&trade.
Which also comes in very handy because you can easily eat them while walking around. Just like the ones in the recipe below. Their shape can differ quite a bit because it depends on how the baker or chef likes his empanadas!
I have lived in Barcelona for a while.
Plenty of time to sample quite a lot of empanadas. I would buy my empanadas in several supermarkets and baker shops. They were huge square flat stuffed pies the size of baking trays. No worries, you don’t have to buy the entire lot.
You can ask for a smaller portion to take home.
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
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- 300 g onions, cut in quarters
- 150 g red peppers, cut in pieces
- 150 g green peppers, cut in pieces
- 200 g canned crushed tomatoes
- 50 g extra virgin olive oil
- 1 tsp sugar
- 1 tsp salt
- 200 g canned pickled tuna ("bonito en escabeche"), drained (see tip)
- 2 hard-boiled eggs, chopped
- 50 g water
- 50 g extra virgin olive oil
- 50 g white wine
- 90 g lard
or 90 g butter
- 1 egg
- 25 g fresh yeast, crumbled
or 3 tsp dried yeast
- 450 g bread flour
- 1 tsp salt
With a can of tuna and sweet potatoes, you can turn a fancy Italian dish into a rustic dinner.
I once thought risotto requires master cooking skills. I never imagined I could make it myself!
This simple risotto recipe only takes 15 minutes of hands-on prep and a bunch of pantry staples you probably already have on hand. It&rsquos seriously impossible to mess up!
The result is a hearty Italian dish that even Gordon Ramsay won&rsquot say no to. That may be an exaggeration, but you get my point!
Empanada gallega (Tuna & tomato Galician pie)
Pies and empanadas are possibly one of the most cross-cultural recipes in the world. Pretty much every cuisine has its own national recipe, whether it is the English pies, the Argentinian empanadas, the Indian samosas, the Chinese dim-sum or the Japanese gyozas. They all date from a time when preserving food was much more difficult than nowadays. The pastry offered a smart and safe way to preserve the filling for a decent amount of time, specially during long journeys.
In Spain, it was the Goths who apparently introduced the technique as early as in the 7th century. Today, the empanadas are still consumed all over the country, although it is in the northwestern region of Galicia where we can find the finest examples.
Empanadas are a big deal in Galicia. Every household keeps its own Empanada Gallega secret recipe, which is different from the one next door and so on. The secret though is always in the dough, which is made with an infused oil sometimes made of pimenton, sometimes made of some other spice like rosemary or thyme.
The filling varies too. We can find empanada gallega filled with pretty much everything, from seafood (octopus, scallops, crab), to meat (chicken, beef, chorizo…) or even fish (monkfish, sardines, mackerel…). And of course, the most popular one, the bonito (tuna) empanada like the one we are making today.
One final point before we start. I prefer my empanada gallega with tomato, so I’m adding it. But just so you know, the classic recipe uses very little tomato if anything at all. So if you’re after the most orthodox Galician empanada recipe, keep that in mind!