📝 About This Recipe
Transport your senses to the coastal shores of Northern Spain with these crisp, golden-brown tuna empanadas. Featuring a rich 'sofrito' of caramelized onions, sweet bell peppers, and briny olives, the filling is a masterclass in Mediterranean savory-sweet balance. These handheld delights offer a flaky, buttery crust that shatters perfectly with every bite, making them an irresistible pescatarian treat for any occasion.
🥗 Ingredients
The Pastry (Dough)
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 Egg (large)
- 1/2 cup Ice water (added gradually)
- 1 teaspoon Salt
The Savory Tuna Filling
- 10-12 ounces Canned tuna in olive oil (drained and flaked)
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 3 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1/3 cup Pitted green manzanilla olives (chopped)
- 1 teaspoon Smoked paprika (Pimentón) (sweet or bittersweet)
- 2 tablespoons Extra virgin olive oil
- 2 Hard-boiled eggs (finely chopped)
Egg Wash & Finish
- 1 Egg (beaten with 1 tsp water)
- 1 pinch Sea salt (for sprinkling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
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2
Whisk one egg and add it to the flour mixture. Gradually pour in the ice water, one tablespoon at a time, mixing until a shaggy dough forms. Knead lightly on a floured surface for 1-2 minutes until smooth.
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3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This relaxes the gluten for a flakier crust.
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4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and red pepper, sautéing for 8-10 minutes until soft and slightly caramelized.
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5
Stir in the minced garlic, smoked paprika, and tomato paste. Cook for 2 more minutes until the tomato paste darkens and becomes fragrant.
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6
Remove the skillet from heat. Fold in the drained tuna, chopped olives, and chopped hard-boiled eggs. Season with salt and pepper to taste. Let the filling cool completely before assembling.
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7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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8
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a 4-inch round cutter to cut out circles.
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9
Place approximately 1.5 to 2 tablespoons of the tuna mixture in the center of each dough circle.
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10
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
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11
Use a fork to crimp the edges for a decorative look, or use the 'repulge' technique by folding small sections of the edge over themselves.
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12
Place the empanadas on the prepared baking sheets. Brush the tops generously with the egg wash and sprinkle a tiny pinch of sea salt over each.
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13
Bake for 25-30 minutes, or until the empanadas are deeply golden brown and the pastry is crisp.
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14
Allow to cool for 5-10 minutes on a wire rack before serving. This prevents the steam from making the bottom crust soggy.
💡 Chef's Tips
Ensure the filling is completely cool before placing it on the dough; warm filling will melt the butter in the crust and prevent flakiness. Don't overfill the empanadas, as they may burst in the oven; leave a 1/2 inch border for sealing. If you are short on time, high-quality store-bought puff pastry or empanada discs can be used as a substitute. For a spicier kick, add a pinch of cayenne pepper or a teaspoon of chopped pickled jalapeños to the tuna mixture. To make ahead, freeze the assembled but unbaked empanadas in a single layer, then transfer to a bag; bake directly from frozen for an extra 5-8 minutes.
🍽️ Serving Suggestions
Serve with a side of zesty Chimichurri sauce or a simple lemon-garlic aioli for dipping. Pair with a crisp, chilled glass of Albariño or a dry Rosé wine. Accompany with a fresh arugula and shaved fennel salad to cut through the richness. Great as a main course with a side of Spanish yellow rice and black beans. Excellent served at room temperature for picnics or as a high-protein lunchbox snack.