Tuna empanadas
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90 ratings
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
18 empanadas
1 lemon
3 sprigs parsley
30 g capers, drained
1 pinch salt
1 pinch pepper
2 tbsp olive oil
0.5 carrot
0.5 courgette
1 shallot
0.5 tsp chilli pepper
1 egg yolk
1 shortcrust pastry
200 g tuna in brine
Associated products
RECIPE STEPS
1
Cut the vegetables in slices and quarter the shallot.
Place them into the metal bowl and run the program.
- 1 shallot
- 0.5 courgette
- 0.5 carrot
Expert |
00:30 / 13 / __°C
2
Zest and juice the lemon. Wash and chop the parsley.
- 3 sprigs parsley
- 1 lemon
3
Add the ingredients into the metal bowl. Season with salt and pepper, and then run the program.
- 3 sprigs parsley
- 30 g capers, drained
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp olive oil
- 0.5 tsp chilli pepper
- 200 g tuna in brine
Simmering |
30:00 / 1A / 95°C
4
Thinly roll the shortcrust pastry out on a floured work surface. Use a pastry cutter to cut out discs of dough 10-12cm in diameter.
- 1 shortcrust pastry
5
Heat the oven to 190°C.
6
Allow the empanada filling to cool before placing a spoonful on each pastry disc.
7
Gently moisten the border of the pastry with a little water and fold into half-moons; crimp the edges to seal.
8
Beat the egg yolk and use it to brush over the empanadas.
- 1 egg yolk
9
Place them on a lined baking tray.
Bake for 12-15 minutes until golden brown.
10
Cool for 10 minutes before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
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The old app included both instructions, filling and pastry. I preferred to have all items in the one application so you don't have to go looking for the short crust pastry recipe.