Kategorie

Tuna empanada

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Empanada de atún

Preparation

  1. Heat oven to 200 °C / 400 °F and line a tray with baking paper. Cook onion in oil for 5 minutes until soft, then cool completely.
  2. Mix cooled onion with tuna, tomato sauce, pepper, egg and salt. The filling must not be hot or the pastry will soften.
  3. Put one pastry sheet on the tray. Spread filling over it, leaving a 2-cm border all round.
  4. Brush the border with water, lay on the second sheet and press edges firmly with fork tines.
  5. Cut a small steam hole in the centre. Beat the egg and brush a thin layer over the top.
  6. Bake 20–25 minutes until golden brown. Rest 10 minutes before cutting.