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Tuna Empanadas

Heat olive oil in a frying pan over a medium-low heat; add garlic and onion and cook gently until just translucent. Add the chopped tomato, green olives and thyme; simmer, mashing well with a wooden spoon. Cook for about ten minutes or until sauce thickens. Stir in the tuna; simmer for about one minute. Season with salt and black pepper to taste; allow sauce to cool. Preheat oven to 375-degres F. Lightly coat a cookie sheet with nonstick cooking spray. Roll the puff pastry into a sausage shape; slice into fifteen pieces. Roll out each piece of pastry on a well-floured board into a thin circle, roughly the size of a saucer. Fill each circle with a heaping teaspoon of the tuna mixture filling; wet edges of circle and fold one half over the other to enclose the filling, sealing with the tines of a fork. Repeat process until there are fifteen empanadas. Transfer to the coated cookie sheet; bake for about ten to fifteen minutes or until empanadas are puffed and browned. Serve warm, garnished with tomato slices. Note: Based on a recipe from BBC Good Food.

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