Home » News » Baked Tuna and Olive Empanadas Recipe

Baked Tuna and Olive Empanadas Recipe


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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the empanadas on baking sheets lined with non-stick paper. Brush with beaten egg. Bake for 20-25 minutes until golden and crisp.


  • 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.

About The Author