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
Provided by José Andrés
Categories Egg Tomato Appetizer Bake Sauté High Fiber Ham Tuna Family Reunion Prosciutto Party Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
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.
TUNA EMPANADA PIE
Empanadas are a South American special. This pie will feed a family using just one can of tuna
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
- Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
- Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
- Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium
TUNA EMPANADAS
Warm, melted cheese bonds the zesty fillings of these Tuna Empanadas. Whether baked or fried, they're sure to be a hit!
Provided by My Food and Family
Categories Recipes
Time 48m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat dressing in medium skillet on medium-high heat. Add tomatoes, onions, oregano and paprika; cook 5 min. or until onions are crisp-tender, stirring occasionally. Remove from heat. Stir in tuna and cheese; set aside.
- Mix flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and pliable.
- Divide dough into 10 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Spoon about 1/3 cup tuna mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
- Heat oil in large deep skillet to 375ºF. Add 3 or 4 empanadas; cook 3 min. on each side or until golden brown on both sides. Remove from oil; drain well. Meanwhile, cook remaining empanadas. Cool slightly.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
SPICY TUNA EMPANADAS
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
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
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- Throw all ingredients in a food processor and pulse until smooth. Taste it and add more seasoning, if needed.
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- 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.
- 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.
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- 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.
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