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Recipe of Vizcaína Tuna Empanadas
Recipe

Vizcaína Tuna Empanadas

30 min
45 min
Easy
58
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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.

Ingredients

20 servings
  • 1 can of tuna in water
  • 1 package of tomato puree boy
  • 1 can of Red bell pepper or yellow
  • green olives to taste
  • capers to taste
  • 1/2 onion finely chopped
  • 4 cloves of garlic finely chopped
  • extra virgin olive oils the necessary
  • aromatic herbs
  • Salt and pepper to taste
  • 10-12 tomatoes
  • flours the needed
  • 1 1/2 kilos of puff pastry
  • 1 egg
  • Butters 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.
    Calories
    448
    kcal
    22%
    Carbohydrates
    39.9
    g
    13%
    Proteins
    7.1
    g
    14%
    Lipids
    29.4
    g
    45%
    Fiber
    2.7
    g
    5.5%
    Sugar
    4.2
    g
    4.6%
    Cholesterol
    11.2
    mg
    3.7%
    Esha
    Rate this tip
    Ratings (1)
    Jackie Cerna
    01/09/2019 23:33:35
    Deliciosa

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