About this recipe:This tuna empanada is a popular Spanish snack - enjoyed anytime, anywhere. It's easy to make and delicious!
50ml olive oil
1 onion, diced
1 green pepper, diced
1 red pepper, diced
500g tomatoes, chopped
salt to taste
200g tinned tuna
1 hard-boiled egg, chopped
2 sheets empanada or puff pastry
1 egg, beaten
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Heat the olive oil in a large frying pan. Add the onion and cook till soft. Add the peppers and cook for 5 minutes. Add the tomato and salt to taste. Stir, cover and cook for 10 minutes.
Stir in the tuna and hard boiled egg. Remove from heat and set aside.
Line a baking tray with baking parchment. Lay one sheet of pastry over the parchment. Lightly prick the pastry all over with the tongs of a fork. Spoon the tuna mixture over the pastry in a rectangular shape, leaving about a 4 to 5cm edge of pastry. Pull the edges up over the filling.
Prick the second sheet of pastry, then use to top the filling. Trim edges and pinch to seal. If desired, use the trimming to decorate the top of the empanada. Brush the top with beaten egg.
Bake in the centre of the oven for 20 minutes, or until pastry is golden brown. Cool slightly before slicing.
This the same recipe my Mum makes, I just never wrote down. I made them into little pasties, so my son can have them in his lunch box. I also oiled the parchment so they wouldn't stick. This would be great to make to sell at a fete. Don't over fill them. - 05 May 2014