I made these thinking they would taste really good, but I was disappointed they did not taste as good as I thought. The green olives make it taste kinda odd. And the filling just did not go well together, like the lemon juice, olives. The thing I enjoyed the most was the pastry.
Photo: Mark Thomas; Styling: Stephana Bottom
Yield: 24 empanadas (serving size: 2 empanadas)
Cost per Serving: $.74
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Amount per serving
- Calories: 108
- Fat: 7g
- Saturated fat: 2g
- Protein: 4g
- Carbohydrate: 8g
- Fiber: 0.0g
- Cholesterol: 20mg
- Sodium: 166mg
- 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.
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