– Baked Tuna Empanadas – Empanadas de Atun –
Everybody loves empanada´s, they are universally known for the golden crust and their sublime flavor. You can fill empanadas with just about any ingredients you can think of, everything from vegetables to meat to even chocolate, for a sweet dessert. This recipe is for one of Spain´s most classic empanada´s ¨Empanadas de Atun¨, also known as a baked tuna empanadas. In this recipe we will be making our own dough from scratch, so it can have that classic and tasty texture. For those of you that are somewhat skeptical about making our own dough, don´t be, this dough is beyond easy to make! In all truth, making homemade dough is probably one of the simplest cooking tasks you can imagine, plus it´s loads of fun to make! Watch the video below on how to make these baked tuna empanadas step by step, or check out the written recipe below the video, and feast your tastebuds to a special treat. Salud!
Watch the Video Below on How to Make Pan Baked Tuna Empanadas – Empanadas de Atun
Baked Tuna Empanadas - Empanadas de Atun
Ingredients
FOR THE FILLING
- 2 Cloves of Garlic
- 1 Onion
- 1 Red Bell Pepper
- 1 Cup Tinned Diced Tomatoes
- 2 Tins of Tuna Packed in Olive Oil
- 2 Tbsp Extra Virgin Spanish Olive Oil
- 1/2 Tsp White Sugar
- Sea Salt
- Ground Pepper
- Fresh Parsley
FOR THE DOUGH
- 1 1/2 Cups Bread Flour
- 1/2 Tsp Sea Salt
- 2 Tbsp Extra Virgin Spanish Olive Oil
- 1/3 Cup Dry White Wine
- 1 Egg
Instructions
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Pre-heat your oven to the bake/broil option to 210 C (410 F)
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Finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red bell pepper
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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
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Once the oil get´s hot, add the diced onions to the pan and cook for about 4 minutes, then add the minced garlic, mix with the onions and then add the diced red bell peppers, mix everything together and cook for about 5 minutes
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Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat
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For the dough add 1 1/2 cups of bread flour (you can use all-purpose flour) to a bowl, 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, 1/3 cup of white wine, and mix everything together
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Once you have everything well mixed and it´s formed into a dough, add some flour to a flat surface, add the dough, knead it for 1-2 minutes, form it into a ball and cut it in half
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Using a roller, roll out each piece of dough into a thin rectangular shape that is about 10 inches by 4 inches
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Using a standard bowl with a 3-inch circular diameter, place it on top of the dough, push down on it, and with a pairing knife cut out the circular shape, you should end up with six 3-inch circular doughs from both pieces of rolled out dough
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Turn off the fire on the tomato mixture, add 2 tins of tuna to the tomato mixture and mix everything together
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Now let´s create our empanadas, add some of the tomato mixture into each circular dough, fold the dough in half to create a half moon, and pierce down on the outer edges with a fork to seal everything together
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Add the six empanadas to a baking tray with some parchment paper, beat one egg in a bowl and brush on top of the empanadas, and add to the oven between 15-18 minutes
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Once the empanadas are done and have a golden crust, you can serve them hot or at room temperature
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Salud!
Recipe Notes
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Susan
Just like my mother made. The wine adds a wonderful flavor. She fried the empanadillas tho. I will make this Soon in her memory.
24 . Dec . 2021Spain on a Fork
Sounds great! Much love 🙂
26 . Dec . 2021maria
hi Albert, can I replace the wine for water?
kind regards,
Maria
24 . Dec . 2021Spain on a Fork
Absolutely, the wine is used to add flavor 🙂 much love!
24 . Dec . 2021