Tuna fish empanadas
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
2 hrs
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Servings
15 to 20 empanadas
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Cuisine
South American, Spanish, International, Ecuadorian
Tuna fish empanadas
Description
The filling is prepared by slowly cooking sliced onion, red and green bell peppers, crushed garlic, and paprika in oil until softened and starting to brown. Canned tuna is then stirred in along with oregano, sliced olives, capers, and lemon juice, seasoned with salt and pepper. This mixture is cooked briefly and cooled before filling the dough discs.
Assembly involves placing a spoonful of the filling on each empanada disc, folding and sealing the edges by twisting or pressing with a fork to prevent openings during baking. After chilling to help sealing, the empanadas are baked in a moderate oven after an egg wash is applied, yielding a crispy, golden crust encasing the flavorful tuna mixture.
The empanadas can be served with sauces such as cilantro jalapeño yogurt dip, creamy avocado sauce, or avocado-cilantro mayonnaise for added moisture and flavor contrast. The tasting experience includes a blend of savory tuna, tart capers and olives, and sweet peppers wrapped in a flaky pastry.
Ingredients
- 15-20 empanada discs from homemade dough (see recipe below) or store bought, for baking
For the tuna fish empanada filling:
- 2 tablespoons of oil
- 1 yellow onion sliced, small
- 2 bell pepper red and green, sliced
- 2-3 garlic crushed, cloves
- 1 tablespoon paprika
- 3 tuna fish ~ 15 ounces or 425 grams total, canned
- 1 tablespoon oregano dried
- ½ cup olives sliced
- 1-2 tablespoons capers
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
For baking the empanadas:
- 1 egg lightly whisked for egg wash
Serving sauce ideas:
- yogurt cilantro jalapeño dip
- avocado creamy sauce
- mayonnaise avocado cilantro dipping sauce
Instructions
For the tuna fish filling:
- 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.
To assemble and bake 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.
User Reviews
Overall Rating
4.9
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