These Easy 3-INGREDIENT Tuna Melt EMPANADAS are the perfect Recipe for any occasion. They´re loaded with flavors, effort-less to make and come together in under 30 minutes.
To make these empanadas, I used store-bought premade pizza dough. Here in Spain, the doughs are already rolled out when you buy them. If you can´t get them like that in your area, no big deal. Just roll out the dough to a thickness of about 1/8 of an inch.
I also used a semi-aged Manchego cheese. This cheese has a nice salty bite to it, so no need to season the empanadas with sea salt. If you can´t get that cheese, you can substitute for any cheese you want. However, if you use a mild cheese, make sure to season the tuna & cheese with some sea salt.
TIPS & TRICKS to make this Recipe: Make sure to brush the empanadas with some egg wash before they go in the oven. This is what gives them that beautiful golden crust. I baked + broiled mine in the oven. If your oven doesn´t do both fuctions at the same time, no biggie. Bake them for 12-13 minutes and then add them to the broiler for 2-3 minutes.
Key Ingredients & Cookware I use:
MY SWISS DIAMOND PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make these Easy 3-INGREDIENT Tuna Melt EMPANADAS Recipe
Easy 3-INGREDIENT Tuna Melt EMPANADAS
Ingredients
- 2 premade store-bought pizza doughs
- 2 5oz tins of tuna
- 2 cups manchego cheese
- 1 egg
- sea salt
- black pepper
Instructions
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Drain the oil from two 5 ounce tins of tuna, add the tuna into a large bowl, shred a generous 2 cups of manchego cheese and add to the bowl with the tuna, season with black pepper (add sea salt if the cheese you´re using is mild in flavor) and mix together, you want to form a paste, so as you´re mixing, push down on the mixture
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Roll out the premade pizza doughs, using a bowl with a 4 1/2 inch diameter, push down on the pizza dough, twist the bowl, you should end up with four 4 1/2 inch round doughs from each pizza dough
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Add some all-purpose flour to a piece of parchment paper, dust off all of the circular doughs, stretching them out to make them a bit bigger, evenly divide the tuna & cheese mixture on top of the doughs (about a 1/4 cup of the mixture per empanada), fold the dough over the mixture and pierce down on the outer edges with your fingers, then pierce again with a fork on both sides, add the empanadas to a baking tray lined with parchment paper
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Brush the empanadas with some egg wash (I seasoned mine with sea salt), add into a preheated oven, bake +broil option 210 C - 425 F, after 12 to 13 minutes and they have a golden crust, remove from the oven, transfer to a wire rack, enjoy them hot, at room temperature or add to the freezer, they will hold for up to 7 days
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