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🍽️ Empanadas de atún crujientes

646 kcal · 30 min · 4 raciones

Empanadas de atún crujientes Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Add an egg, flour, 1.5 teaspoons of salt, sunflower oil, milk and turmeric to the mixing container.
  2. 2. Knead the dough for 2 minutes using the dough kneading function, with the measuring cup inserted.
  3. 3. Take the dough out and knead it briefly by hand on a lightly floured surface.
  4. 4. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for about 1 hour.
  5. 5. Clean the mixing container for the next step.
  6. 6. Peel the onions and the garlic clove and quarter the onions.
  7. 7. Pulse the onions, garlic, drained marinated tomatoes, olives and capers for 6 seconds at speed 6 in the mixing container.
  8. 8. Push the ingredients down from the sides of the container with a spatula.
  9. 9. Add 2 tablespoons of seasoned oil from the tomatoes, tuna pieces, tomato paste, parsley, 1 teaspoon of lemon zest, sugar, ½ teaspoon of salt and ¼ teaspoon of pepper.
  10. 10. Sauté the mixture for 4 minutes at 110 °C, without inserting the measuring cup.
  11. 11. Season the filling to taste with salt and pepper.
  12. 12. Preheat the oven to 200 °C.
  13. 13. Whisk the remaining egg in a bowl with a fork.
  14. 14. Divide the dough into two halves and knead one half vigorously.
  15. 15. Roll out the portion of dough on a lightly floured surface to 1 mm thickness.
  16. 16. Cut out 16 dough circles with a cutter.
  17. 17. Place 1 tablespoon of the tuna filling in the center of each circle.
  18. 18. Brush the edges with the whisked egg.
  19. 19. Fold the dough over the filling to form a semicircle to avoid air bubbles.
  20. 20. Press the edge firmly together and fold small flaps inward like braiding.
  21. 21. Distribute the empanadas evenly on two baking sheets lined with baking paper.
  22. 22. Brush them with the remaining egg.
  23. 23. Bake them one after the other for about 20 minutes in the hot oven until golden brown.
  24. 24. Take the empanadas out of the oven and let them cool slightly on a cake rack.
  25. 25. Serve them warm or cold as a snack, appetizer or finger food.

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