Tuna Empanadas
🛒 Ingredients
- All-purpose flour 60 g · 220 kcal
- Cold butter 10 g · 72 kcal
- Water 30 g · 0 kcal
- Canned tuna in olive oil, drained 80 g · 130 kcal
- Yellow onion 30 g · 12 kcal
- Red bell pepper 30 g · 9 kcal
- Garlic clove 5 g · 7 kcal
- Tomato paste 20 g · 16 kcal
- Hard-boiled egg 25 g · 38 kcal
- Green olives, pitted 10 g · 15 kcal
- Olive oil 5 g · 45 kcal
- Large egg 12 g · 18 kcal
👨🍳 Instructions
- Combine flour, cold butter, and a pinch of salt in a bowl, then gradually add cold water to form a soft dough. Knead briefly, wrap, and chill for at least 30 minutes.
- Sauté finely diced onion, bell pepper, and garlic in olive oil until soft. Add tomato paste, cooked tuna, chopped hard-boiled egg, and pitted green olives; season with salt and pepper, then cook briefly and let cool completely.
- Roll out the chilled dough thinly and cut into circles (about 12-15 cm diameter). Place a spoonful of the cooled tuna filling on one half of each circle.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork or create a traditional "repulgue" design.
- Brush the empanadas with beaten egg wash. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Serve warm.
