Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tuna empanadas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tuna Empanadas is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Tuna Empanadas is something that 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. No bake tuna Empanada using a canned century tuna. Tried this recipe many times and everytime I make this everybody was delighted.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have tuna empanadas using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tuna Empanadas:
- Make ready Crust
- Prepare 2 1/2 cups All Purpose Flour and 1 cup or more for dusting and kneading
- Make ready 1 teaspoon salt
- Make ready 6 tablespoons cold unsalted butter cut into cubes (chilled)
- Get 3/4 cup margarine or vegetable shortening
- Take 1/2 cup cold water
- Make ready Filling
- Take I use 4 canned flavored canned tuna such as afritada 175gms and drained
- Prepare 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!
This tuna empanada is easy to make, thanks to store-bought frozen puff pastry. 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! Tuna empanada is one of the many varieties of empanada. Empanadas are Spanish and Latin American pastries stuffed with meat, fish or vegetables, and baked or fried until crisp and golden. Recipe: Tuna, green olive and egg empanadas.
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