A favourite food in Spain, Portugal, and many South American countries, savoury empanadas are filled with tuna, pork, cod or beef, wrapped in pastry, and then either baked or fried. Serve as either a main course or snack.
This recipe uses canned tuna but fresh tuna, cooked and then flaked, is an even tastier choice.
Makes: 10 empanadas
Ingredients:
For the filling
- 7 oz canned tuna, drained
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tomato, seeds removed and diced
- 1 tsp tomato paste
- pimentón (a type of paprika), or chili powder
- olive oil
- salt & pepper to taste
For the pastry
- 2 ½ cups plain flour
- 8 oz cold butter, diced
- 1 tsp sugar
- 6 to 8 tbsp ice water
- 2 tbsp fresh parsley, chopped
- 1 egg, beaten
Directions:
- In a blender add the flour together with a pinch of salt and sugar. Add the diced cold butter. Pulse well into a coarse crumble. Add a couple of tablespoons of ice cold water to the blender one by one and pulse with each addition. Add water just until the dough just forms pea size crumbs. Careful – the dough should not be sticky.
- Transfer the dough onto a floured work surface and knead for a few minutes until dough is smooth. Add extra flour or water if necessary. Wrap dough in plastic film and refrigerate for 45 minutes.
- While the dough is chilling, prepare the filling by adding olive to a pan and gently saute the chopped garlic and shallot for a minute over medium heat.
- Add the diced tomato and the tomato paste. Stir well and cook for another minute. Take the pan off the heat and season with a little salt and the paprika. Add the drained tuna and freshly chopped parsley. Set aside.
- Remove dough from the refrigerator and leave at room temperature for a few minutes to slightly soften the dough. Roll the dough out to approximately 1/8 inch thickness. Cut dough into circles using a biscuit cutter.
- Place a little of the tuna filling in the center of a dough circle. Brush the sides with some egg wash. Fold the dough in half over the filling and gently press the sides shut with a fork.
- Assemble the remaining empanadas and place them on a baking paper lined baking sheet. Brush them with more egg wash.
- Bake the empanadas in a preheated oven at 392°F for 45 minutes. Check regularly to see it they don’t burn – if necessary cover with foil. Remove empanadas from oven and let them cool for 5 minutes. Transfer them to a tray and serve.
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