:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/gpSKXxRQNZbwqHaq-x-n/f354a17e066bab4b3dc52ff7ac15a1.png "Traditional Spanish Tuna Empanadas")
Traditional Spanish Tuna Empanadas
These delicious tuna empanadas are the perfect snack or meal for any occasion. The golden pastry filled with a savory tuna filling is sure to impress your guests and satisfy your cravings.
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 Cup cold unsalted butter, diced
- 1 large egg
- 1⁄4 Cup ice water
For the Filling:
- 2 cans of tuna in water, drained and finely flaked
- 1⁄2 Cup chopped onion
- 1⁄2 Cup sliced red pepper
- 1⁄4 Cup chopped celery
- 2 cloves garlic, minced
- 1⁄4 Cup mayonnaise
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon hot pepper sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
For Assembly:
- 1 large egg, beaten
- 1 tablespoon water
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Directions
In a large bowl whisk together the flour and salt. Add the butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and ice water. Add the egg mixture to the flour mixture and stir with a fork until the dough comes together.
Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 30 minutes.
In a large bowl, mix together the tuna, onion, red bell pepper, celery, garlic, mayonnaise, Dijon mustard, cumin, hot pepper sauce, salt, and black pepper.
Preheat the oven to 375°F. Remove the dough from the refrigerator and roll out each half on a floured surface to a thickness of 1/4 inch. Use a 3- or 4-inch round cutter to cut out circles of dough.
Place a heaping tablespoon of the tuna in the center of each circle. Fold the dough over and seal the edges closed with water.
Put the empanadas on a sheet lined parchment paper. Brush tops with egg and bake until brown.
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TammersTraditional Spanish Tuna Empanadas
These delicious tuna empanadas are the perfect snack or meal for any occasion. The golden pastry filled with a savory tuna filling is sure to impress your guests and satisfy your cravings.
In a large bowl whisk together the flour and salt. Add the butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and ice water. Add the egg mixture to the flour mixture and stir with a fork until the dough comes together.
Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 30 minutes.
In a large bowl, mix together the tuna, onion, red bell pepper, celery, garlic, mayonnaise, Dijon mustard, cumin, hot pepper sauce, salt, and black pepper.
Preheat the oven to 375°F. Remove the dough from the refrigerator and roll out each half on a floured surface to a thickness of 1/4 inch. Use a 3- or 4-inch round cutter to cut out circles of dough.
Place a heaping tablespoon of the tuna in the center of each circle. Fold the dough over and seal the edges closed with water.
Put the empanadas on a sheet lined parchment paper. Brush tops with egg and bake until brown.
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