Empanadas were probably one of the most strategic food we had in Argentina. They are small, filling, quick to eat, and of course, super tasty. They are the perfect bite to have when you do not want to spend too much money or time for lunch, giving you the energy you need for the rest of the day and to survive till dinner time. Basically, perfect!
There are of course several versions of it, different fillings, you can deep fry them or bake them in the oven. My favourite ones are the oven-baked tuna empanadas and here’s my easy recipe for you!
Tuna Empanadas
Ingredients
Instructions
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Start with letting the canned tuna drain well and preheat oven at 180C.
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Heat the olive oil in a pan, and fry the chopped onions for 2-3 minutes. Add the pepper, previously cleaned and chopped and cook for another 5 minutes. Add the tuna and cook for 3 minutes, season with salt, pepper, and herbs.
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Unroll the pastry sheet and cut out 6-7 circles of 5-6cm diameter each (I used a whiskey glass as reference). Place the tuna mixture in the centre and fold the pastry in the shape of half-moons. Seal the borders well using your fingers or a fork.
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Punch the empanadas with a fork and brush each empanada with milk and olive oil (or egg wash, if you prefer). Place the empanadas on a baking tray, previously covered with baking sheet and then place them in the oven. Bake for 20-25 minutes, until golden on top. Wait a few minutes before serving, they can be very hot!
