Tuna Empanadas
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 350 g flour
- 150 g butter
- 2 teaspoons paprika powder, noble sweet
- salt and pepper
- 2 egg (s)
- 185 g tuna, in oil
- 1 onion (s)
- 1 clove garlic
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), yellow
- 1 tomato (s)
- 3 tablespoon olive oil
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Knead the flour with the soft butter, the paprika powder, salt and an egg to a smooth dough. Then cover and chill for 30 minutes.
- Drain the tuna, peel and chop the onion and garlic clove. Clean and dice the peppers and tomatoes. Preheat the oven to 200 ° C.
- Heat olive oil in a pan and sauté the onion with the garlic in it and sauté the peppers for about 3 minutes at the end. Mix in the tuna and tomatoes and season with salt and pepper.
- Roll out the dough thinly and cut out circles with a diameter of 12 cm. Brush the edges with egg white and put a tablespoon of the filling in the middle. Now fold the edges together over the middle, i.e. fold semi-circles, and press the edges together with a fork. Whisk the egg yolk with a little milk and then brush the pockets with it. Then bake in the oven for about 20 minutes until golden.
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