Tuna empanadas
Baked empanadas filled with tuna, softly fried onion and red pepper, tomato, hard-boiled egg and olives. They are the meat-free empanadas of Holy Week, but are made all year round.
- 1 h 20Time
- 48 minHands-on
- 4Portions
- 34 gprotein per portion
- 550kcal per portion
Ingredients for 4 portions
- 2Eggs, for the filling
- 2Yellow onions
- 1Bell pepper, red
- 1 cloveGarlic
- 2 tbspRapeseed oil
- 200 gCrushed tomatoes
- 1 tspPaprika
- 350 gTuna, 2 tins, drained
- to tasteSalt
- to tasteBlack pepper
- 12Green olives, pitted
- 12Empanada discs, for baking
- 1Egg, beaten, for brushing
Method
- Put the eggs for the filling in a saucepan of water, bring to the boil and cook for 10 minutes.
- Meanwhile, chop the onions, pepper and garlic.
- Heat the oil in a frying pan and gently fry the onions, pepper and garlic over a medium heat for 10 minutes, until soft.
- Stir in the crushed tomatoes and paprika and cook for 5 minutes, until thick. Take off the heat, stir in the flaked tuna and season with salt and pepper.
- Leave the filling to cool for 15 minutes.
- Heat the oven to 200 °C. Cool the eggs in cold water, peel them and chop them with the olives. Stir them into the filling.
- Put a spoonful of filling in the middle of each disc. Wet the edge with a little water, fold into a half-moon and crimp the edge firmly with your fingers.
- Place the empanadas on a baking tray lined with baking paper, brush with the beaten egg and prick with a fork.
- Bake in the middle of the oven for 18–20 minutes, until golden brown.
