Tuna and Egg Empanadas
Tuna and Egg Empanadas
INGREDIENTS
2 tbsp olive oil
1 small Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tsp smoked paprika
400 gm can of crushed tomatoes
1½ tbsp sherry vinegar
400 gm canned tuna in oil, drained well
1/4 cup capers, rinsed
4 eggs + 1 lightly beaten for egg-wash
3 sheets frozen puff pastry
or
2¼ cups plain flour
115 gm butter, chilled and coarsely chopped
1 egg, lightly beaten
1 tbsp white wine vinegar
DIRECTIONS
If you are making your own empanada dough, process together flour, butter and 1 tsp salt in a food processor until coarse crumbs form. Combine egg, vinegar and 80ml iced water in a bowl. Turn out flour mixture on a lightly floured surface, drizzle with egg mixture and bring together with the heel of your hand to combine, taking care not to overwork the mixture. Wrap in plastic and refrigerate to rest for at least 1 hour.
Heat the olive oil in a large frying pan over medium-high heat, add onion and garlic and stir occasionally until very tender, then add paprika and stir occasionally for 5 minutes. Add tomato and capers and simmer for 10 minutes or until thick. Add vinegar, season to taste and set aside. When cool, stir in tuna and set aside.
Cook eggs in a saucepan of simmering water until hard-boiled (8 minutes), allow to cool and chop.
Preheat oven to 190C. Divide the dough into thirds and roll out a piece on a lightly floured surface to a rough square and cut in half vertically. Cut in half again horizontally (if you are using frozen sheets of pastry, defrost them and cut them in half vertically and then again horizontally into squares). Place on an oven tray lined with baking paper and spread with tuna mixture, leaving a 2cm border on all sides. Scatter with egg, brush edges with eggwash and season to taste, fold in half and press to seal, crimp edges with a fork and brush with eggwash. Bake until golden and heated through about 25 minutes. Allow to cool slightly and serve.
