Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tuna empanadas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Tuna Empanadas is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Tuna Empanadas is something which I’ve loved my whole life.
These baked tuna fish empanadas are made with a filling of canned tuna, onions, bell peppers, garlic, olives, capers, paprika, and oregano. Tuna fish empanadas Empanadas de atún are especially popular around Lent and Easter time in Latin America. This tuna empanada is easy to make, thanks to store-bought frozen puff pastry.
To begin with this recipe, we must prepare a few ingredients. You can have tuna empanadas using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Empanadas:
- Take Crust
- Prepare 2 1/2 cups All Purpose Flour and 1 cup or more for dusting and kneading
- Make ready 1 teaspoon salt
- Prepare 6 tablespoons cold unsalted butter cut into cubes (chilled)
- Prepare 3/4 cup margarine or vegetable shortening
- Get 1/2 cup cold water
- Take Filling
- Get I use 4 canned flavored canned tuna such as afritada 175gms and drained
- Get 1 cup cheddar cheese cut into strips
- Take You can use other fillings you like cooked ham, chicken fillet, ground pork or beef or even fruits!
I'd recently moved to Spain and still had loving memories of the empanadas I'd enjoyed while living in Argentina- baked and served piping hot, filled with oozing meat, cheese, corn… The perfect pastry for all meals! These Tuna Empanadas are made with Chunk Light Tuna, spices, tomatoes and cheese. Just spoon the mixture into sections of a pie crust, fold and seal, then bake until golden brown. These Tuna Empanadas remind me of those hot summer days on the beach in my hometown of Tampico.
Steps to make Tuna Empanadas:
- Crust. Mix the flour and salt together in a large bowl. Add the butter and shortening.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
- When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
- Form small discs about 5 inches in diameter and at least.25 inch thick or your desired thickness.
- Fill your pie with the tuna filling about 3 tablespoons of the tuna on one side of your crust then add cheese. Then fold sealing the sides using fork.
- I bake my empanadas rather than frying. At 350 degrees for 10 mins in the oven.
Along come memories of the roaming food vendors selling all sorts of tasty seafood fare, and the visitors that spent hours under the "palapas" (palm roofs), enjoying the ocean breeze. Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often. These tuna empanadas taste amazing whether they are warm or cold! I made two batches in one day and they were gone shortly after I took photos of them!
So that’s going to wrap this up for this special food tuna empanadas recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
