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 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 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 FILLED ENPANADILLAS
This recipe was originally made by my grandmother from Spain and my mum gave it to me. They are delicious!
Provided by Susie T
Categories Lunch/Snacks
Time 55m
Yield 24 enpanadillas
Number Of Ingredients 8
Steps:
- Spray a non-stick frying pan with cooking oil.
- Heat and add chopped onions.
- Cook until soft.
- Drain the tuna and add to onion.
- Cook for about 2 minutes.
- Chop up the boiled eggs and add to the tuna mixture followed by the tomato paste, salt and pepper.
- Let it cool a little.
- Pre-heat oven to 180 degrees celsius.
- Prepare pastry by cutting out circles of about 8 cm.
- I usually use a tea cup, which is close enough.
- Place teaspoons of the mixture in the middle of the pastry and fold pastry in half to form a semi-circle, enclosing the tuna mixture.
- Pinch closed with your fingers or use a fork.
- Place on a greased oven tray, brush a little egg wash on each one and bake for about 15 minutes or until golden brown.
Nutrition Facts : Calories 25.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 32.9, Sodium 28.9, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 2.8
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- Place a teaspoon of the filling in the centre of each circle. Fold in half and seal with your fingers by pressing the edges together. Place them on your work top and seal the edges.
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- Heat a large frying pan over medium heat and add the olive oil, onions, red and green peppers and salt. Stir and cook for 12 minutes, stirring through a few times. Add the garlic and chilli halfway through. While these are cooking, prepare other ingredients.
- The onion and peppers mix should be soft, golden and caramelised by now. Add the paprika powder, diced roasted pepper, olives and stir through. Add tomato passata and cook for 2 more minutes.
- Finally, drain the tuna through a sieve making sure to squeeze out excess liquid. Add the fish to the pan and stir through the sauce. Taste for seasoning and add a little more salt if needed. Cook for 2 minutes, stir again and it’s done.
- Transfer to an airtight container and store in the fridge for 4-5 days. This tuna mix can be used cold or reheated (see some ideas above).
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