Description
A nostalgic recipe for flaky tuna empanadas filled with spiced tuna and sautéed onions, perfect for any occasion.
Ingredients
Scale
- 2 cans of high-quality tuna packed in olive oil
- 2 cups of empanada dough (store-bought or homemade)
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Prepare the Filling: Heat a skillet over medium heat and add olive oil. Sauté onions until translucent. Stir in tuna, spices, and herbs. Cook for an additional 5 minutes and then allow to cool.
- Prepare the Dough: For homemade dough, combine flour, salt, and cold butter in a food processor, pulsing until combined. Gradually add ice water until it forms a dough. Roll out to 1/8-inch thickness.
- Assemble the Empanadas: Cut circles from the dough. Spoon the tuna mixture onto one half, fold, and seal the edges tightly. Crimp with a fork if desired.
- Egg Wash: Brush the tops of the empanadas with beaten egg.
- Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Serve: Cool slightly before serving, excellent fresh or at room temperature.
Notes
Chilling the empanadas for 30 minutes before baking ensures a flaky texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: tuna empanadas, savory pastries, comfort food, easy appetizers, family recipes