1 tablespoon Pam® Olive, extra virgin olive oil spray
4 teaspoons garlic, finely chopped
1/4 onions, finely chopped
3 cans canned tuna in water
2 potatoes, cooked in cubes
3 tomatoes
3/4 cups pitted green olive
salt
pepper
300 grams puff pastry
1 egg
vegetable oil, to fry
Preparation
25 mins
0 mins
Low
Roast the tomatoes and blend them to make a puree. Reserve.
Spray a frying pan with cooking spray and fry the garlic along with the onion.
Add the previously drained tuna and the cooked potato in cubes, add the tomato puree, sprinkle 4 more shots of PAM® Oliva and let it cook over medium heat.
Add the other vegetables and let cook.
Let it cool a little.
Roll out the puff pastry and cut out circles.
Break the egg and beat it lightly. Varnish the edge of the circles, put in the tuna and seal.
Fry the empanadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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