Tuna Empanadas

Tuna Empanadas Recipe
Photo: Mark Thomas; Styling: Stephana Bottom


24 empanadas (serving size: 2 empanadas)

Cost per Serving:


Recipe Time

Prep: 25 Minutes
Cook: 35 Minutes

Nutritional 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


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


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.

May 2010
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