Mini Tuna Empanaditas

1. 1

   Set oven to 400 degrees.

2. 2

   Prepare an ungreased large baking sheet.

3. 3

   Drain the oil from the tuna into a skillet; add in onion and garlic; saute over medium heat until softened (about 3 minutes).

4. 4

   In a bowl mash the tuna with a fork, then add in the onion/garlic mixture (with the tuna oil) along with the olives and capers.

5. 5

   Season with black pepper and seasoned salt.

6. 6

   Roll out the pastry sheet on a lightly floured surface into a 13-inch square.

7. 7

   Cut out 30 rounds with a floured cookie or biscuit cutter (discard any trimmings).

8. 8

   Put about 1/2 teaspoon of the tuna mixture in the center of each round.

9. 9

   Hold the filled round in the palm of your hand, then moisten edge with a finger dipped in water.

10. 10

    Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).

11. 11

    Transfer the Empanaditas to prepared baking sheet, then press back of a fork onto the border to crimp.

12. 12

    Form more Empanaditas with the remaining dough and rounds.

13. 13

    Bake (middle oven rack) for about 20 minutes.

14. 14

    Cool on the baking sheet on a rack for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.