Rating: 3 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by MyRecipes May 2010

Gallery

Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Yield:
24 empanadas (serving size: 2 empanadas)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

108 calories; fat 7g; saturated fat 2g; protein 4g; carbohydrates 8g; fiber 0g; cholesterol 20mg; sodium 166mg.
Advertisement
Advertisement