Recipe: Yummy Tuna Empanadas

Tuna Empanadas. These baked tuna fish empanadas are made with a filling of canned tuna, onions, bell peppers, garlic, olives, capers, paprika, and oregano. No bake tuna Empanada using a canned century tuna. Tried this recipe many times and everytime I make this everybody was delighted.

This tuna empanada is easy to make, thanks to store-bought frozen puff pastry. Learn how to make Tuna Empanadas. Empanadas are perfectly flaky crust pockets filled with savory or sweet ingredients. You can cook Tuna Empanadas using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Tuna Empanadas

1. You need of Crust.
2. Prepare 2 1/2 cups of All Purpose Flour and 1 cup or more for dusting and kneading.
3. Prepare 1 teaspoon of salt.
4. You need 6 tablespoons of cold unsalted butter cut into cubes (chilled).
5. Prepare 3/4 cup of margarine or vegetable shortening.
6. It's 1/2 cup of cold water.
7. You need of Filling.
8. It's of I use 4 canned flavored canned tuna such as afritada 175gms and drained.
9. It's of 1 cup cheddar cheese cut into strips.
10. It's of You can use other fillings you like cooked ham, chicken fillet, ground pork or beef or even fruits!.

I love empanadas and today I decided to try something new: tuna empanadas. While in Latin America we are used to eating beef and chicken empanadas tuna empanadas are a staple in Spanish cuisine. If you love tuna and empanada, then this Baked Tuna Empanada is for you. It's very tasty, guilt-free and healthy kind of snack that you can prepare for your family.

Tuna Empanadas instructions

1. Crust. Mix the flour and salt together in a large bowl. Add the butter and shortening..
2. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps..
3. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands..
4. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour..
5. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!.
6. Form small discs about 5 inches in diameter and at least.25 inch thick or your desired thickness..
7. Fill your pie with the tuna filling about 3 tablespoons of the tuna on one side of your crust then add cheese. Then fold sealing the sides using fork..
8. I bake my empanadas rather than frying. At 350 degrees for 10 mins in the oven..

It's time to prepare a different kind of. I made this delicious tuna empanada recipe the other day after examining the kitchen for an hour trying to think of what I could make. Luckily I had all the ingredients needed to make them. 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.