Tuna Empanadas
These Tuna Empanadas, or Empanadas de Atun, are my homage to my time in Valencia, during my student years. These are great for snack time, lunches out and about or if you feel like showing off at the family picnic or tapas night! What I loved about this dish when I first discovered it was that it served tuna in a way I was unfamiliar with (i.e. something different to a tuna-mayo sandwich) and this may be true with your kids too! You can also discuss how dishes can be similar around the world- empanada vs pasty anyone?
Makes: 15-24
Prep: 45 mins
Cooking time: 30 mins
Ready In: 1h 15m
For the pastry:
- 75g Butter
- 2tbsp Olive Oil
- 2 tbsp White Wine Vinegar
- 2 Eggs + 1 Egg for brushing
For the filling:
- 1 tbsp Olive Oil
- 1 Small Brown Onion, diced
- 1 Tin Tomatoes (400g)
- 1 Tin Tuna, drained (~125g)
- 50g Sundried Tomatoes, diced
- 1 tbsp Fresh Parley, chopped
- 1 tbsp Tomato Puree
- Start by making the dough in one of two ways. The traditional way is to rub the butter into the flour until it resembles breadcrumbs and then add in the olive oil, vinegar and 2 eggs (beaten). Bring the mixture into a dough with you hands and mould it into a ball. Alternatively, simply put the ingredients into a blender until you get a dough- just be careful not to overmix. Form the dough into a smooth ball, cover it in clingfilm and pop it in the fridge for 30 minutes.
- For the filling, heat the oil in the pan and sauté the onions, before adding the tin of tomatoes, tomato puree, and sundried tomatoes, bring to the boil, then reduce the heat to a simmer and let the mixture cook down until it is very thick. When most of the liquid has gone, take it off the heat and stir in the tuna and parsley.
- Preheat your oven to 200C/180C Fan Gas 6 and lightly oil a baking tray.
- After your pastry has had 30 minutes, remove it from the fridge, put it on a lightly floured surface and roll it out very thin (about 2mm). Cut out circles using a large cutter or cup- approx 10cm wide. Fill the middle of each circle with a small amount of tuna mixture, then bring up the edges and pinch together so you have a semi-circle.
- Place the empanadas onto the baking tray and continue rolling, cutting and filling the dough until the tuna mixture is all gone. Depending on pastry thickness you will get about 15-24 empanadas.
- Whisk the remaining egg, and brush the pastry with the egg-wash before putting them into the oven for 30 minutes. Allow to cool slightly before eating- they can be eaten hot or cold.
Method
- Start by making the dough in one of two ways. The traditional way is to rub the butter into the flour until it resembles breadcrumbs and then add in the olive oil, vinegar and 2 eggs (beaten). Bring the mixture into a dough with you hands and mould it into a ball. Alternatively, simply put the ingredients into a blender until you get a dough- just be careful not to overmix. Form the dough into a smooth ball, cover it in clingfilm and pop it in the fridge for 30 minutes.
- For the filling, heat the oil in the pan and sauté the onions, before adding the tin of tomatoes, tomato puree, and sundried tomatoes, bring to the boil, then reduce the heat to a simmer and let the mixture cook down until it is very thick. When most of the liquid has gone, take it off the heat and stir in the tuna and parsley.
- Preheat your oven to 200C/180C Fan Gas 6 and lightly oil a baking tray.
- After your pastry has had 30 minutes, remove it from the fridge, put it on a lightly floured surface and roll it out very thin (about 2mm). Cut out circles using a large cutter or cup- approx 10cm wide. Fill the middle of each circle with a small amount of tuna mixture, then bring up the edges and pinch together so you have a semi-circle.
- Place the empanadas onto the baking tray and continue rolling, cutting and filling the dough until the tuna mixture is all gone. Depending on pastry thickness you will get about 15-24 empanadas.
- Whisk the remaining egg, and brush the pastry with the egg-wash before putting them into the oven for 30 minutes. Allow to cool slightly before eating- they can be eaten hot or cold.
Ingredients
For the pastry:
- 75g Butter
- 2tbsp Olive Oil
- 2 tbsp White Wine Vinegar
- 2 Eggs + 1 Egg for brushing
For the filling:
- 1 tbsp Olive Oil
- 1 Small Brown Onion, diced
- 1 Tin Tomatoes (400g)
- 1 Tin Tuna, drained (~125g)
- 50g Sundried Tomatoes, diced
- 1 tbsp Fresh Parley, chopped
- 1 tbsp Tomato Puree
Additional Information
If you have leftover tuna mixture this goes great in a tuna pasta bake. These will keep for roughly 3 days in the fridge, so handy to make at the weekend for busy weeks ahead!
You Might Also Like...
Try out these Mediterranean-inspired fishcakes- great for using up leftover mashed potato and suitable from 6 months plus.
These yummy Tuna Pancakes taste insane, are suitable from 6m+, are cheap to make, easy to throw together and great for a lunch or snack whatever your age.
This Mango Salmon is a brilliant midweek meal- it can be ready in just 30 minutes, and it is super tasty!
