Empanadas De Atún Recipes

TUNA FISH EMPANADAS

Steps:

• Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
• Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
• Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
• Place a large spoonful of the tuna fish filling on the center of each empanada disc.
• Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
• Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
• Pre-heat the oven to 400F (200C).
• Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
• Bake the empanadas for 18-20 minutes or until golden on top.
• Serve the empanadas alone or with a dipping sauce.

TUNA EMPANADA

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
• Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
• Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

ARGENTINE MEAT EMPANADAS

Steps:

• In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
• Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
• Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
• Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

EMPANADAS DE ATúN

Steps:

• Calienta el aderezo en una sartén mediana a fuego medio-alto. Añade los tomates, la cebolla, el orégano y la páprika; cocina esto por 5 min. o hasta que la cebolla esté tierna pero crujiente, revolviendo de vez en cuando. Retíralas del fuego. Incorpora el atún y el queso; reserva.
• Mezcla la harina, el polvo para hornear y la sal en un tazón grande. Añade la manteca y córtala con una mezcladora para repostería o con 2 cuchillos hasta que la mezcla parezca migajas gruesas. Incorpora gradualmente el agua hasta formar una bola con la mezcla. Ponla en una superficie ligeramente enharinada; amásala durante 5 min. o hasta que esté blanda y flexible.
• Divide la masa en 10 bolas, usando unas 2 cdas. en cada una. Aplástalas hasta formar un círculo de 6 pulgs. Coloca más o menos 1/3 taza de mezcla de atún al centro de cada círculo; humedece su borde con agua. Dobla los círculos por la mitad para tapar el relleno; presiona las empanadas por arriba para quitarles las bolsas de aire. Sella los bordes con un tenedor.
• Calienta el aceite en una sartén grande y profunda a 375ºF. Agrega 3 ó 4 empanadas; cocínalas durante 3 min. por lado o hasta que estén doradas por ambos lados. Sácalas del aceite y escúrrelas bien. Entretanto, cocina el resto de las empanadas. Déjalas enfriar ligeramente.