Options

Format:
Include:
PRINT
See more
Photo: Mark Thomas; Styling: Stephana Bottom Photo by: Photo: Mark Thomas; Styling: Stephana Bottom

Tuna Empanadas

All You MAY 2010

  • Yield: 24 empanadas (serving size: 2 empanadas)
  • Cook time:35 Minutes
  • Prep time:25 Minutes
  • Cost Per Serving:$.74

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 7g
  • Saturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 8g
  • Fiber: 0.0g
  • Cholesterol: 20mg
  • Sodium: 166mg
advertisement

Go to full version of

Tuna Empanadas recipe

advertisement