🥧 Galician Empanada with Spinach and Tuna

Name: Galician Empanada with Spinach and Tuna
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g Puff pastry (refrigerated); 240 g Tuna (in own juice, drained); 200 g Frozen leaf spinach (thawed and squeezed dry); 150 g Onion (finely chopped); 2 EL Paprika paste; 2 Stk Garlic cloves (pressed); 30 ml Olive oil; 2 Stk Hard-boiled eggs (chopped); 5 g Salt; 2 g Black pepper

580 kcal · 55 min · 4 servings

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Ingredients

500 g Puff pastry (refrigerated)
240 g Tuna (in own juice, drained)
200 g Frozen leaf spinach (thawed and squeezed dry)
150 g Onion (finely chopped)
2 EL Paprika paste
2 Stk Garlic cloves (pressed)
30 ml Olive oil
2 Stk Hard-boiled eggs (chopped)
5 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 180 degrees Celsius top and bottom heat.
2. Heat the olive oil in a pan and cook the onions until translucent.
3. Stir in the paprika paste and garlic and sauté briefly.
4. Add the drained spinach and tuna. Season with salt and pepper. Remove the pan from the heat and let the mixture cool.
5. Divide the puff pastry in half. Place one half on a baking sheet lined with baking paper.
6. Spread the spinach-tuna filling evenly over the pastry. Distribute the chopped eggs on top.
7. Place the second pastry layer on top. Press the edges firmly together with a fork.
8. Pierce 2-3 small holes in the top with a knife for steam release.
9. Bake the empanada for 30 minutes until golden brown and done.

Nutrition per serving

kcal: 580
Protein: 28 g · Fett/Fat: 32 g · Carbs: 45 g