Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, tuna empanadas. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These baked tuna fish empanadas are made with a filling of canned tuna, onions, bell peppers, garlic, olives, capers, paprika, and oregano. No bake tuna Empanada using a canned century tuna. Tried this recipe many times and everytime I make this everybody was delighted.
Tuna Empanadas is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tuna Empanadas is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook tuna empanadas using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Tuna Empanadas:
- Prepare Crust
- Take 2 1/2 cups All Purpose Flour and 1 cup or more for dusting and kneading
- Get 1 teaspoon salt
- Get 6 tablespoons cold unsalted butter cut into cubes (chilled)
- Get 3/4 cup margarine or vegetable shortening
- Take 1/2 cup cold water
- Take Filling
- Take I use 4 canned flavored canned tuna such as afritada 175gms and drained
- Get 1 cup cheddar cheese cut into strips
- Get You can use other fillings you like cooked ham, chicken fillet, ground pork or beef or even fruits!
These Tuna Empanadas are made with Chunk Light Tuna, spices, tomatoes and cheese. If you love tuna and empanada, then this Baked Tuna Empanada is for you. It's very tasty, guilt-free and healthy kind of snack that you can prepare for your family. It's time to prepare a different kind of.
Instructions 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.
Warm, melted cheese bonds the zesty fillings of these Tuna Empanadas. Whether baked or fried, they're sure to be a hit! Galician Tuna Pie (Empanada Gallega de Bonito). Large pies or turnovers called empanadas are traditional in the cuisine of Galicia, a region located in northwest Spain. Empanadas are a South American special.
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