Spicy Tuna Empanadas Recipes

TUNA FISH EMPANADAS

Tuna fish empanadas image

Easy to make recipe for homemade tuna fish empanadas made with a filling of tuna fish, onions, bell peppers, olives, capers, paprika, and oregano.

Provided by Layla Pujol

Time 2h

Number Of Ingredients 16

Ingredients

15-20 empanada discs for baking (from homemade dough (see recipe below) or store bought)
2 tablespoons of oil
1 small yellow onion (sliced)
2 bell peppers (red and green, sliced)
2-3 garlic cloves (crushed)
1 tablespoon of paprika
3 cans tuna fish ((~ 15 ounces or 425 grams total))
1 tablespoon of dried oregano
½ cup of olives (sliced)
1-2 tablespoons of capers
1 tablespoon of lemon juice
Salt and pepper to taste
1 egg (lightly whisked for egg wash)
Cilantro jalapeño yogurt dip
Creamy avocado sauce
Avocado cilantro mayonnaise dipping sauce

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.

SPICY TUNA EMPANADAS

Spicy Tuna Empanadas image

You can use these wonderful little treats as a appetizer, snack or a light lunch-they are quite yummy.

Provided by southern chef in lo

Categories Lunch/Snacks

Time 23m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) packet solid white tuna, drained and flaked
1 (4 ounce) can diced green chilies, drained
1 (2 1/2 ounce) can of sliced black olives, drained
1/2 cup of shredded sharp cheddar cheese
1 hard-boiled egg, chopped
salt and pepper
1/4 teaspoon hot pepper sauce
1/4 cup of medium thick chunky salsa
2 (15 ounce) packages refrigerated pie crusts
additional salsa (for serving)

Steps:

In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper, and hot sauce. Toss lightly with fork, add 1/4 cup of salsa; toss again and set aside.
Follow direction on pie crust package. Unfold the crust; cut 4 circles 4 inches each out of each crust. Place the 8 circles on a foil covered baking sheet. Wet the edges of each circle with water. Top each circle with 1/4 cup of lightly packed tuna mixture. Top each with remaining circles (you may have to stretch the top piece slightly to fit). Press edges together and crimp with a fork. Cut slits in top of crust for venting.
Bake at 425°F for 15 to 18 minutes or until golden brown. Cool slightly and serve with additional salsa.

Nutrition Facts : Calories 619.8, Fat 39.7, SaturatedFat 13.2, Cholesterol 37.2, Sodium 1078.8, Carbohydrate 54.7, Fiber 1.7, Sugar 5.3, Protein 10.4

SPICY BEEF EMPANADAS

Spicy Beef Empanadas image

I experimented with some empanada recipes I found and added some of my favorite ingredients to come up with these delicious spicy beef empanadas, which was an instant hit at the dinnerparty with my girlfriends. Now I have to make them at every gettogether.

Provided by hxnnxh

Categories Meat

Time 45m

Yield 36 empanadas, 18 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons cooking oil
2 lbs ground beef
5 shallots, finely chopped
5 garlic cloves
2 -3 red chili peppers, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 1/2 ounces concentrated tomato paste
5 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1/2 tablespoon habanero sauce
1/2 lemon, squeezed
3 large hardboiled egg, finely chopped
1/4 cup jalapeno pepper, finely chopped
1 cup cilantro, chopped
salt and pepper
8 sheets puff pastry
2 eggs, beaten (for glaze)

Steps:

Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
Let pastry thaw and cut 5" circles.
Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.

Nutrition Facts : Calories 763, Fat 52.3, SaturatedFat 14.2, Cholesterol 86, Sodium 395.6, Carbohydrate 53.6, Fiber 2.1, Sugar 2.7, Protein 19.7

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