🍽️ Crispy Tuna Empanadas

Name: Crispy Tuna Empanadas
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 2 pcs.; Wheat flour, Type 405 500 g; Salt 1.5 tsp; Sunflower oil 150 ml; Milk 200 ml; Turmeric, ground pinch; Onions, yellow 100 g; Garlic cloves 1 pcs.; Tomatoes, dried 75 g; Olives, black 75 g; Capers 3 tsp; Tuna in its own juice 450 g; Tomato paste 2 tbsp; Parsley, frozen 2 tbsp; Lemons 1 pcs.; Sugar 1 tsp; Pepper, black ground 0.25 tsp

646 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Eggs 2 pcs.
Wheat flour, Type 405 500 g
Salt 1.5 tsp
Sunflower oil 150 ml
Milk 200 ml
Turmeric, ground pinch
Onions, yellow 100 g
Garlic cloves 1 pcs.
Tomatoes, dried 75 g
Olives, black 75 g
Capers 3 tsp
Tuna in its own juice 450 g
Tomato paste 2 tbsp
Parsley, frozen 2 tbsp
Lemons 1 pcs.
Sugar 1 tsp
Pepper, black ground 0.25 tsp

Instructions

1. Place one egg, flour, 1.5 teaspoons of salt, sunflower oil, milk, and turmeric in the mixing container.
2. Knead the dough for 2 minutes using the dough kneading function with the measuring cup in place.
3. Transfer the dough to a lightly floured surface and knead it well by hand.
4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for about 1 hour.
5. Clean the mixing container.
6. Peel the onions and garlic clove, then quarter the onions.
7. Chop the onions, garlic, drained sun-dried tomatoes, olives, and capers for 6 seconds on speed 6 in the mixing container.
8. Use a spatula to push the pieces down from the walls of the mixing container.
9. Add 2 tablespoons of seasoning oil from the sun-dried tomatoes, the tuna in pieces, tomato paste, parsley, 1 teaspoon of lemon zest, sugar, ½ teaspoon of salt, and ¼ teaspoon of pepper.
10. Sauté everything for 4 minutes at 110 °C without the measuring cup.
11. Season to taste with salt and pepper if desired.
12. Preheat the oven to 200 °C.
13. Whisk the remaining egg in a bowl with a fork.
14. Divide the chilled dough in half and knead one half again well by hand.
15. Roll it out on a lightly floured surface to a thickness of 1 mm.
16. Use a cutter to cut out 16 dough circles.
17. Place 1 tablespoon of the tuna filling in the center of each circle.
18. Brush the edges with the beaten egg.
19. Fold the dough over the filling to form a semicircle, eliminating air pockets.
20. Press the edges firmly together, folding in small points like braiding.
21. Arrange the empanadas evenly on 2 baking sheets lined with parchment paper.
22. Brush with the remaining egg.
23. Bake in the hot oven for about 20 minutes until golden brown.
24. Remove the empanadas from the oven and let them cool slightly on a wire rack.
25. Serve them warm or cold as a snack, appetizer, or finger food.

Nutrition per serving

kcal: 646
Protein: 35 g · Fett/Fat: 32 g · Carbs: 52 g