Introduction:
These empanadas, originating from Spain and the Latin world, come either baked or fried. The handheld snack is ideal for on-the-go eating, allowing one to multitask efficiently.
Ingredients:
For the pastry:
- 60g butter
- ½ tsp salt
- 375g plain flour, plus extra for dusting
- 1 tsp ground turmeric
- 240ml lukewarm milk
For the filling:
- 2 tbs olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbs dried oregano
- 2 tsp sweet smoked paprika
- Zest of one lemon
- 400g chopped tinned tomatoes
- 1 tbs sherry vinegar
- A pinch of sugar
- Sea salt and freshly ground black pepper
- 300g good quality tuna in oil, drained
- 100g green olives, sliced
- 2 tbs capers, rinsed
- 3 eggs, hard-boiled and coarsely chopped, plus one egg, beaten
- 3 tbs flat-leaf parsley, finely chopped
Instructions:
- For the pastry: In a food processor, combine butter, salt, plain flour, and turmeric, pulsing until you achieve a breadcrumb texture. Gradually pour in the warm milk with the motor running until it clumps together. Transfer to a floured surface, knead briefly, shape into a disc, wrap in clingfilm, and refrigerate for 30 minutes.
- For the filling: Heat olive oil in a large frying pan over medium-high heat. Sauté onion until soft, then add garlic, oregano, paprika, and lemon zest. Fry until fragrant. Introduce the chopped tomatoes and simmer until thickened (around 10-15 minutes). Stir in vinegar, sugar, and season accordingly. Let it cool. Mix in tuna, olives, capers, chopped egg, and parsley.
- Preheat the oven to 190°C. Divide the pastry into two, rolling each portion on a floured surface to the thickness of a £1 coin. Using a cookie cutter or a small bowl, cut out 14cm diameter circles, reusing pastry offcuts as needed.
- Place the cooled filling in the center of each circle, wet the edges, fold the pastry over the filling, and press edges to seal. Crimp the edges or press with a fork.
- Arrange the empanadas on baking sheets lined with non-stick paper. Brush with beaten egg. Bake for 20-25 minutes until golden and crisp.
Tips:
- Savor the empanadas while they’re warm. They’re perfect for a light meal or a savory snack.
- Adjust the fillings based on personal preference. The recipe is versatile and can accommodate various ingredients.
Serve these delicious empanadas fresh out of the oven for a delightful meal. Whether for a family gathering or a simple evening snack, these baked tuna and olive empanadas are sure to impress.
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