Photo: Mark Thomas; Styling: Stephana Bottom
Prep Time
25 Mins
Cook Time
35 Mins
24 empanadas (serving size: 2 empanadas)

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Herestofood's Review

November 15, 2012
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.

denisenovak's Review

February 20, 2012

Eloise4's Review

February 18, 2011
Not that great,I was disappointed. My husband and I both felt that the ingredients were not something you would want in an Empanada- the egg especially.If I were to make it again i would definitely use different ingredients for the filling.

Baileysendsword's Review

October 15, 2010
Halved the recipe and used phyllo instead of puff pastry to cut down on fat. Amazing! It was a light supper for me tonight, but would make a great appetizer as well. Maybe my portions were just bigger, but I scooped out what I felt was a fair serving into each empanada, and ended up with six (again, I halved the recipe). With the phyllo, these were done cooking in 14 minutes.