Nutritious, simple, and very yielding. You can present them as a snack or main dish, and you will always impress. Prepare them for any occasion; they are a success.
Drain the tuna perfectly, as it can become watery when cooked. Set aside.
In a pan, generously place olive oil, and once hot, add the onion and then the garlic.
In the blender, pour the tomatoes, the peppers, and the tomato puree, blend and set aside.
Once the garlic and onion have been sautéed, pour in the drained tuna, season with a bit of pepper.
Pour the blended tomato over the tuna, mix very well, add the herbs, cover, and let it reduce.
When the sauce begins to dry, add the olives, which can be chopped, whole, or sliced, according to your preference, and the capers. Check the seasoning.
On a flat surface, sprinkle a bit of flour, and take a portion of the puff pastry, approximately 10cmX10cm, and roll it out with a rolling pin to about 2mm thick.
With a round mold of about 10cm in diameter, cut several discs from the puff pastry. Set aside.
Place some soft butter on a baking tray and sprinkle a bit of flour, spreading it across the entire tray.
Preheat the oven to about 400°C for at least 15 minutes.
Once the discs of puff pastry are cut, take one or two tablespoons of the tuna and place it on one half of the disc, making sure not to reach the edges and not to overfill, as the pastry may break or the empanada may not close properly.
Fill all the discs, using a brush, glaze the edges of the discs with the beaten egg. Close the empanadas and press the edges with a fork.
Place the empanadas on the tray, brush them with the remaining beaten egg, this will give them a golden appearance once cooked.
Place the tray in the oven at 300°C for about 20-30 minutes.
Once baked, let them cool a bit.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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