This recipe is a delicious dish of tuna empanadas. Enjoy them as breakfast or as an appetizer or main course at mealtime and surprise your whole family with these new flavors.
16 mini patties, empanada wrappers about 10 cm in diameter
4 cans tuna, small, in oil
4 eggs, hard
8 tablespoons red beefsteak tomato, fried
table salt
sunflower oil
Preparation
0 mins
0 mins
Medium
If you don't have hard-boiled eggs, put the eggs to boil in boiling water with a pinch of salt for 10 minutes.
Let the eggs cool, peel them, and chop them.
Put the chopped eggs in a bowl and add the fried tomato and drained tuna. Mix everything well.
Take an empanada wrapper and add a tablespoon of the mixture. Do not put too much or it will be difficult to close the empanadas.
Bring one end of the empanada to the other end and close it tightly by pinching with your fingers. Then, use a fork to press along the entire edge to seal it completely.
Heat the oil, and when it is hot, start frying the empanadas in several batches.
When the empanadas are golden, take them out of the oil and place them on paper towels to release the excess oil.
And that's it, here you have some crispy and golden tuna empanadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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