Sofía Padilla Castro

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Sophia Beyda

Tuna Empanadas with Elotitos

Name: Tuna Empanadas with Elotitos
Yield: 16
Cuisine: Argentina
Ingredients: 16 mini empanadas, Wafers for dumplings about 10 cm in diameter; 4 cans tuna, small, in oil; 4 eggs, Hard; 8 tablespoons beefsteak tomato, fried; table salt; sunflower oils; 1 cup baby corn

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This recipe is a delicious dish of tuna dumplings with elotitos. They are the best, prepare them and be surprised by their great taste.

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Ingredients

16 portions

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16 mini empanadas, Wafers for dumplings about 10 cm in diameter
4 cans tuna, small, in oil
4 eggs, Hard
8 tablespoons beefsteak tomato, fried
table salt
sunflower oils
1 cup baby corn

Preparation

If you do not have hard boiled eggs put the eggs to cook in boiling water with a pinch of salt for 10 minutes.

Let the eggs, pelalos and picalos cool down.

Put the chopped eggs in a bowl and add the fried tomato, the elotitos and the drained tuna. Mix everything well.

Take a wafer for dumplings and add a spoonful of mixture. Do not put too much or it will cost you to close the dumplings.

Join one end of the pasty with another end and close tight by pressing with your fingers. Then with a fork, go all the way around the edge, pressing to close completely.

Put the oil to heat and when it is hot, fry the empanadillas in several batches.

When the empanadillas are golden, take them out of the oil and put them on kitchen paper so that they release the excess oil.

And here you have crispy and golden tuna empanadas with elotitos.