Preparation time is 45minutes
Cook time is 50minutes
Total time is 1hours 35minutes
Serve is for 6 people
Estimated cost per serve is 4.47 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 520grams all-purpose flour
- 1/2teaspoons salt
- 6tablespoons cold butter, diced
- 3 large eggs, beaten
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1/3 cup canned chopped tomatoes, drained
- 2teaspoons tomato paste
- 168grams tuna, drained
- 2tablespoons parsley, finely chopped
Nutrition per serving
2280kJ / 545Cal
2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
20.5grams
Fat
22.2grams
Carbs
65.0grams
Sugars
2.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These turnovers are found wherever Spanish is spoken
Method
Step 1 of 4
To make the pastry, sift the flour and salt into a large mixing bowl. Rub in the butter with your fingertips until it resembles fine bread crumbs. Beat 2 of the eggs with 2 tbsp water, add to the bowl, and stir until the dough holds together. Make a thick disk, cover with plastic wrap, and refrigerate for 30 minutes.
Step 2 of 4
Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion, stirring often, for about 5 minutes, or until translucent. Add the tomatoes and tomato paste, and simmer, stirring often, about 10 minutes, until thick. Remove from the heat and stir in the tuna and parsley. Season with salt and pepper.
Step 3 of 4
Preheat the oven to 190°C. Roll out the dough to a thickness of 2mm. Cut out 24 rounds with a 9cm round cookie cutter. Fill each with a spoonful of the filling. Brush the edges with water, fold over, and press the edges closed with a fork.
Step 4 of 4
Place the empanadas on an oiled baking sheet and brush with the remaining egg. Bake for about 15 minutes, or until golden. Serve warm.
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