Ingredients
Scale
- 2 cans (5 ounces each) tuna in oil, drained and flaked
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- 1/4 cup tomato sauce
- 1 tablespoon chopped fresh parsley
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 large egg, beaten (for egg wash)
Instructions
- Sauté onion and red bell pepper in olive oil until softened, about 5 minutes. Add garlic, smoked paprika, and cumin. Cook for 1 minute more.
- Stir in flaked tuna, tomato sauce, parsley, salt, and pepper. Cook for 2-3 minutes, allowing flavors to meld. Remove from heat and let cool slightly.
- Unroll pie crusts on a lightly floured surface. Use a 3-inch round cookie cutter or a glass to cut out circles.
- Place a spoonful of tuna filling in the center of each circle. Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange empanadas on the prepared baking sheet. Brush the tops with beaten egg wash.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Serve warm or at room temperature.
Notes
- You can add other vegetables to the filling, such as corn or peas, for extra flavor and texture.
- For a spicier kick, add a pinch of red pepper flakes to the tuna filling.
- These empanadas can be frozen before baking. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
- Diet: None
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg