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🍽️ Crispy Tuna and Olive Pockets

484 kcal · 30 min · 4 servings

Crispy Tuna and Olive Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix flour and salt in a large bowl.
  2. 2. Add butter and lukewarm water.
  3. 3. Knead the ingredients into a smooth dough.
  4. 4. Let the dough rest, covered.
  5. 5. Bring about 1 liter of water to a boil in a pot.
  6. 6. Boil the 2 eggs in it for about 10 minutes until hard-boiled.
  7. 7. Drain the eggs and rinse them with cold water.
  8. 8. Peel the eggs and chop them roughly.
  9. 9. Drain the tuna and olives well.
  10. 10. Chop the olives roughly.
  11. 11. Mix tuna, olives, eggs, and cream cheese in a bowl.
  12. 12. Season the filling with salt and pepper.
  13. 13. Preheat the oven to 200 °C top/bottom heat.
  14. 14. Roll out the dough on a lightly floured surface.
  15. 15. Cut out 12 circles, each 12 cm in diameter.
  16. 16. Place some filling in the center of each dough circle.
  17. 17. Fold the dough over the filling.
  18. 18. Press the edges firmly with a fork.
  19. 19. Place the pockets on a baking sheet lined with baking paper.
  20. 20. Separate the remaining egg and use the egg white for something else.
  21. 21. Brush the empanadas with the egg yolk.
  22. 22. Bake the pockets for about 25 minutes until golden brown and crispy.
  23. 23. Serve the empanadas hot or cold.

Nutrition per serving