A stew of tuna in empanadas to change the typical presentation and make it more attractive to the eyes and palate.
Learn more about María Fernanda Hernandez
Ingredients6 portions
Preparation
Roast the tomatoes and liquefy them to make a puree. Reserve.
Spray a pan with cooking spray and fry the garlic 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.
Stretch the puff pastry and cut circles.
Break the egg and beat it lightly. To varnish the edge of the circles, to put in the tuna and to seal.
Fry the empanadas.
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