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Jess Menchaca

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Recipe of Vizcaína Tuna Empanadas
Recipe

Vizcaína Tuna Empanadas

30 mins
45 mins
Low
91
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Nutritious, simple and very demanding. You can present them as a snack or strong dish, you will always look good. Prepare them for any occasion, they are a success.
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Ingredients

20 portions
  • 1 can tuna in water
  • 1 package mashed tomatoes, boy
  • 1 can red pepper, or yellow
  • green olives, to taste
  • capers, to taste
  • 1/2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • extra virgin olive oils, the necessary
  • aromatic herbs
  • salt, and pepper to taste
  • 11 tomatoes
  • flour, the needed
  • 1 1/2 kilos puff pastry
  • 1 egg
  • butter, the needed

Preparation

Drain the tuna perfectly, because cooking it can become watery. Reservation.
In a pan, place generously olive oil, once hot, add the onion and then the garlic.
In the blender, pour the tomatoes, the peppers and the tomato puree, liquefy and reserve.
Once the garlic and onion have seasoned, pour the tuna, previously drained, season with a little pepper.
Pour the tomato smoothie over the tuna, mix well, place the herbs, cover and let reduce.
When the caldillo begins to dry, pour the olives, which can be chopped, whole or sliced, as you like, and the capers. Check the seasoning.
On a smooth surface, sprinkle a little flour, and take a portion of the puff pastry, approximately 10cmX10cm and spread it with a roller to leave about 2mm thick.
With a round mold about 10cm in diameter, cut several puff pastry discs. Reservation.
Place a bit of soft butter in a tray and sprinkle some flour, distribute it all over the tray.
Preheat the oven to about 400 ° C for at least 15 minutes.
Once the puff pastry discs are cut, take one or two tablespoons of the tuna and place it in one of the halves of the disc, try not to reach the edges, or place too much filling, the pasta may break, or the empanada could not be closed .
Fill all the discs with a brush varnish the edges of the discs with the beaten egg. Close the empanadas and with a fork press the edges.
Place the empanadas in the tray, varnish them with the rest of the beaten egg, this will give them a golden aspect, once cooked.
Place the tray in the oven at 300 ° C for about 20-30 minutes.
Once baked, let them cool a little.

PRESENTATION

Cosumelas warm, but not freshly baked.

TIPS

If you have time, let the tuna cool a bit, this will improve the taste.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Anny Galvan
13/10/2019 13:31:39
Excelente
Jackie Cerna
01/09/2019 23:33:35
Deliciosa

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