Spanish tuna empanada Recipe

Name: Spanish tuna empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 ounces, weight Package Frozen Puff Pastry (2 Sheets); 2 Tablespoons Olive Oil; 1 whole Onion; 2 whole Tomatoes, Ripe; 2 Tablespoons Sugar; 1 pinch Salt; 1 whole Green Pepper; 1 whole Red Pepper; 1/2 pounds Tuna Canned (in Vegetables Oil); 2 whole Eggs, Hard-Boiled; 1 whole Egg

Servings: persons

17 ounces, weight Package Frozen Puff Pastry (2 Sheets)
2 Tablespoons Olive Oil
1 whole Onion
2 whole Tomatoes, Ripe
2 Tablespoons Sugar
1 pinch Salt
1 whole Green Pepper
1 whole Red Pepper
1/2 pounds Tuna Canned (in Vegetables Oil)
2 whole Eggs, Hard-Boiled
1 whole Egg

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1.
2
Thaw empanada puff pastry sheets.
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2.
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In a large frying pan heat 2 tablespoons of olive oil and place the onion previously chopped.
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Cook for 8 minutes over low heat.
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3.
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Chop finely the tomatoes and place them into the frying pan.
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Add 2 tablespoons of sugar and a prick of salt.
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Cook and stir for 4 5 minutes more.
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4.
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Chop both green and red peppers and add them to the frying pan.
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Cook over low heat for 10 minutes, until vegetables are soft.
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Place them into a large bowl.
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5.
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Drain tuna, peel and chop the hard-boiled eggs and add both to the bowl and mix.
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6.
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Roll out 1 puff pastry sheet on baking sheet.
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Arrange the mix leaving 1 inch border.
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7.
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Roll out the second empanada pastry sheet atop filling.
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Fold the bottom sheet up over the top pastry sheet and crimp the edges to seal it.
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8.
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Beat an egg and brush the top pastry sheet.
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9.
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Prick softly the top pastry sheet with the tines of a fork to allow steam to escape.
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10.
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Preheat oven to 300 degrees F (150 degrees C) and bake the empanada for 35 40 minutes until golden.
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11.
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Leave to cool slightly, serve and enjoy your Spanish tuna empanada recipe!

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 17 ounces, weight Package Frozen Puff Pastry (2 Sheets), 2 Tablespoons Olive Oil, 1 whole Onion, 2 whole Tomatoes, Ripe, and more.

Yes, Spanish tuna empanada falls under the Seafood 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.

Spanish tuna empanada

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