Appetizers > Leftovers > Seafood > Spain > Tuna Empanadas >
Tuna Empanadas
1 TBS olive oil
1 garlic clove, peeled & chopped fine
1TBS onion, chopped
1 small tomato, chopped
1 TBS pitted green olives, chopped
1 tsp. fresh thyme, chopped (sub with dried)
7 ounces leftover canned tuna, drained & flaked (about 1/2 to 3/4 C)
Salt & black pepper to taste
Nonstick cooking spray
2 puff pastry sheets (17.3 oz. or 1.1 LBS)
Flour for rolling pastry
Tomato slices (for garnish)
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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