Empanada De Atun Recipe

Name: Empanada De Atun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sofrito; 2-3 medium onions, diced; 1 red bell pepper, diced; 1 medium tomato, diced; 1 garlic clove, crushed; 1/4 cup parsley, chopped; 250 milliliters oil, originally sunflower, but olive is good too; 1 teaspoon smoked paprika; salt, pepper to taste; Empanada; 3 cups bread flour (500 grams); 200 milliliters warm water; 100 milliliters oil from sofrito; 1 packet of active dry yeast; 1 teaspoon salt; 1 teaspoon smoked paprika; 2 cans of tuna in oil

Servings: persons

Sofrito
2-3 medium onions, diced
1 red bell pepper, diced
1 medium tomato, diced
1 garlic clove, crushed
1/4 cup parsley, chopped
250 milliliters oil, originally sunflower, but olive is good too
1 teaspoon smoked paprika
salt, pepper to taste
Empanada
3 cups bread flour (500 grams)
200 milliliters warm water
100 milliliters oil from sofrito
1 packet of active dry yeast
1 teaspoon salt
1 teaspoon smoked paprika
2 cans of tuna in oil

1
["To make Sofrito:
2
Heat the oil in a large heavy-based saucepan. Add the onion and peppers and cook for 3-4 mins, stirring, over medium-low heat. Add tomatoes, garlic, parsley, salt and pepper and cook for about 15 mins, until vegetables are ready.", "Let cool completely, drain oil form vegetables. Before adding to the dough, oil should be cold. Its fine to do this step a day ahead.", "To make Dough: Sift flour in a bowl. Add salt, paprika and yeast. Combine everything well. Add water and oil from sofrito to form a soft dough. Knead until smooth and elastic. Cover with a wet towel and let rise in a large bowl until doubled in volume.", "To make Stuffing: Combine tuna (drain out oil), paprika and vegetables.", "To Assemble: Preheat your oven to 405F.
3
Divide dough into two equal parts. Roll out first part and place stuffing on top. Roll out second one, put on top and seal the edges. Make small holes using fork. According to original recipe you can also brush the top with egg yolk, but as for me, dough had wonderful color due to the oil.", "Bake for 30-40 mins. Its good warm or cold.", "You can also make it ahead, keep in the fridge and bake the next day."]

1224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sofrito, 2-3 medium onions, diced, 1 red bell pepper, diced, 1 medium tomato, diced, and more.

Yes, Empanada De Atun falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Empanada De Atun

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions