Recipe

Tuna Empanada Recipe

	Cherrie / All my dishes 4 months, 2 weeks ago Here is an empanada recipe that we have been using for some time now. it's quite easy to make and a little different from the usual empanada because of the use of canned tuna instead of chicken or turkey meat. Prep:60m Cook:30m Servings:8	Cherrie
	tuna empanada

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Fans

bluewatera

Ingredients

For the filling:

3 cans of tuna chunks, drained

2 medium-sized potatoes, diced

1 tsp. finely minced garlic

1 onion, chopped

1 red bell pepper, roughly chopped

2 tbsp raisins, soaked in water until plump

6 tbsp butter

4 tbsp cream

salt and pepper

1 tbsp. chopped parsley

For the crust:

4 cups all purpose flour

6 tbsp sugar

2 tsp baking powder

½ tbsp. salt

¾ cup of chilled butter

10 tbsp very cold water

1 egg, beaten with 2 tbsp water (egg wash)

Directions

Melt the butter in a non-stick pan. When hot, fry the diced potato until half cooked and then add the minced garlic and sauté for awhile, followed by the chopped onions until onions are soft. Add the chopped bell peppers and sauté for a minute. Add the tuna chunks and season with salt and pepper (I use a packet of Magic Sarap instead of salt). Saute for awhile. Add the raisins. Turn off the heat, and then add the parsley and the cream. Stir to blend well then set aside this tuna mixture to cool completely. The filling has to be allowed to cool; otherwise, the steam will make the crust soggy.

While the filling cools, make the crust. Place the flour, baking powder, salt and sugar in a mixing bowl or food processor and stir/process. Cut the butter or margarine into small pieces and mix into the flour, small cubes at a time until the mixture resembles coarse crumbs. Transfer the process mixture to a bowl (if your food processor is small like mine) and add ice water, one tablespoonful at a time, until the dough comes together and can be gathered into a ball. If you’re using a large food processor, you don’t need to transfer into a bowl, continue mixing there while adding water a tbsp at a time until dough can form a smooth ball. Wrap in cling wrap and chill for at least 30 minutes.

To make rolling easier, tear a piece of dough about the size of a golf ball, flatten with your hands then place between two sheets of parchment paper. Roll (you’ll need a rolling pin) from the center going outward to create a circle. Turn the baking paper around so that you’re rolling from several angles to keep the thickness of the dough uniform. Place about 2 tablespoonfuls of the tuna filling on the center of the dough. Fold the sides over the filling (you know what the empanadas look like ya?), fold the edges then pinch to seal completely using a fork. Prick the top of empanada three times with a fork. Brush on top with egg wash. Bake at 350ºF (180ºC) degrees oven for 25 to 30 minutes or until the top of empanada is golden brown.

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