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Tuna Pastries – Empanadillas de Atun

1382 Views Posted on: 10/21/2022
 

Tuna Empanadillas

These mini tuna empanadillas are made with a filling of canned tuna, boiled eggs, and pisto (tomato and stewed vegetables). Tuna
fish empanadas are especially popular around Spain in Latin America. Great for a quick appetizer or tapas style meal option.

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Recipe method: 

  • Heat the oil a little bit, enough to dissolve the paprika in it (This step can be done in the microwave).
  • In a bowl put the flour, add the oil and paprika mix and integrate together.
  • Add the white wine (room temp) to the mix and integrate with the help of a wooden spoon.
  • Pour the mix on a floured table and with your hands knead the dough for about 5 min until the consistency is similar to a bread dough.
  • Leave it rest for 10 min
  • Chopped the egg roughly and use a bowl to mix the tuna, egg and pisto(tomato and stewed vegetables).
  • Use a rolling pin to flatten the though. Use a dough cutter ring.
  • Set the filling in the middle of the dough and fold the dough in a half moon shape. Use a fork to press the edges.
  • Put your empanadas in an oven try.
  • Wisk an egg and brush your empanadas and make sure you pierce the dough to allow the steam to escape.
  • Set the tray in a preheat oven (180C) for 15 min.


Ingredients and Quantities:

For the dough:

  • 650 g plain flour
  • 200 ml olive oil
  • 250 ml white wine
  • Salt, Pimenton de La Vera.


For the filling:

  • 2 tin of tuna
  • 2 boiled egg (plus an extra egg for brushing)
  • 350g Pisto


 
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