Tuna empanadas
Our simple take on a classic Spanish recipe – our empanadas use seasonal veges and tuna. Ideal for lunch boxes, or serve with a seasonal salad for tasty family dinner.
Ingredients
Method
Ingredients
Tuna empanadas
- 1 tablespoon oil
- 1 onion*, finely diced
- 2 capsicums*, thinly sliced or cut into small cubes
- 3 cloves garlic, grated or 1 ½ teaspoons crushed garlic
- 1 tablespoon paprika
- 1 cob fresh corn kernels* or 1 cup frozen corn kernels
- 170g tomato paste
- 425g canned tuna in Springwater, drained
- Salt and pepper, to taste
- 780g flaky puff pastry sheets, defrosted
- 1 egg, beaten (optional)
Summer salad
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard or 2 teaspoons wholegrain mustard
- Salt and pepper, to taste
- 1/3 head lettuce*, sliced
- ½ cucumber*, sliced
- ½ pack or bunch radish*, sliced
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Heat oil in a frying pan on the stove over medium high heat. Sauté onions and capsicum for 5-10 minutes until they have softened. Add garlic and fry for 1-2 minutes until fragrant, mix in paprika and corn.
- Stir in the tomato paste and heat through. Remove from heat, gently mix in the tuna, test taste and season with salt and pepper.
- Heat oven to 210C bake or 190C fan bake and grease a baking tray.
- Prepare a small bowl of cool water, set aside.
- Cut the pastry sheets into quarters, place tablespoonfuls of the mixture evenly into the middle of the pastry squares, brush the edges lightly with water using a pastry brush or your fingers. Fold diagonally to form a triangle, seal the edges using a fork, place on the baking tray. Repeat this process until all the mixture and pastry has been used up. Brush the tops with egg, if desired.
- Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
- Prepare the salad as the empanadas bake. Mix olive oil, mustard, salt and pepper in a bowl, add remaining salad ingredients and toss to coat in the dressing.
Cooking tips: If you have a preferred dressing or already have dressing in your fridge or pantry use that in the salad instead.
Adapt it: Swap paprika with your favourite spices or sauce mix if preferred. For protein substitutions use minced chicken, beef or pork, prawns, salmon fresh or canned, plant-based mince.
Leftover tips: Eat for lunch the next day or freeze the empanadas.