Tuna And Vegetable Empanada Recipe

Name: Tuna And Vegetable Empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/8 cups flour; 1 tomato diced; 1/2 bell pepper diced; 1/2 onion diced; 1/2 can crushed tomatoes; 1 can tuna; 1 egg yolk whisked; olive oil; salt; 1 pinch sugar

Servings: persons

1
Preheat the oven to 200 Celsius.
2
Mix the flour, water, vinegar, and salt together to form a dough. Refrigerate for 30 minutes.
3
Roll the dough out until thin and place on a baking sheet lined with parchment paper.
4
Saute the tomato, pepper, and onion along with the sugar in the olive oil. Cook for a few minutes before adding the tomato and tuna. Simmer for 10 minutes on low heat until reduced. Salt to taste.
5
Place the filling onto one half of the dough and fold over the other half to enclose the filling. Crimp the edges with a fork and brush with egg yolk.
6
Bake for 20 minutes until golden brown.

530

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 3/8 cups flour, 1 tomato diced, 1/2 bell pepper diced, 1/2 onion diced, and more.

Yes, Tuna And Vegetable 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.

Tuna And Vegetable Empanada

How did you like this recipe?

Frequently Asked Questions