Tuna Fish Empanadas Food

TUNA FISH EMPANADAS

Steps:

• Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
• Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
• Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
• Place a large spoonful of the tuna fish filling on the center of each empanada disc.
• Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
• Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
• Pre-heat the oven to 400F (200C).
• Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
• Bake the empanadas for 18-20 minutes or until golden on top.
• Serve the empanadas alone or with a dipping sauce.

TUNA EMPANADA PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
• Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
• Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
• Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

TUNA EMPANADA PIE

Steps:

• Preheat the oven to 400°F
• On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes.
• Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool.
• Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened.
• Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool.
• In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper.
• Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg.
• Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg.
• Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.