ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna Empanadas

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 25 mins
Cook time 35 mins
Yield 24 empanadas (serving size: 2 empanadas)

Ingredients

  • 2 large eggs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 5 ounces spinach, chopped
  • 1 5-oz. can tuna in oil, drained
  • 1/4 cup pitted green olives, chopped
  • 1 teaspoon lemon juice
  • 1 17.5-oz. box frozen puff pastry, thawed

Nutrition Information

  • calories 108
  • fat 7 g
  • satfat 2 g
  • protein 4 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 20 mg
  • sodium 166 mg

How to Make It

  1. Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.

  2. Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.

  3. Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.

  4. Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.

  5. Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.