16 mini patties, Pastry sheets for empanadas of about 10 cm in diameter
4 cans tuna, small, in oil
4 eggs , hard-boiled
8 tablespoons red beefsteak tomato, fried
salt
sunflower oil
1 cup baby corn
Preparation
0 mins
0 mins
Medium
If you don't have hard-boiled eggs, boil the eggs 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, corn, and drained tuna. Mix everything well.
Take a pastry sheet and add a tablespoon of the filling. Do not add too much or it will be difficult to close the empanadas.
Join one end of the pastry with the other end and seal it tightly by pressing with your fingers. Then, with a fork, press along the entire edge to completely seal it.
Heat the oil and when it's hot, fry the pastries in several batches.
When the empanadas are golden, remove them from the oil and place them on paper towels to drain the excess oil.
And that's it, here you have some crispy and golden tuna empanadas with corn.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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