Anyone who has been to Spain or a tapas restaurant will be familiar with these delicious little savoury pastries. There are different types of empanadas, but the most common are made with Tuna (atun). I have used the white bonito tuna here, but regular supermarket tuna works just fine. They keep well for a few days in an airtight container, and you just need to crisp them up in an air fryer or oven. They also freeze really well.
oIngredients
1 pack of store-bought puff pastry
2bsp Olive Oil
2 tins of Tuna (White Bonito if you can get it)
1/2 tin of Chopped tomatoes
1 green and 1 red pepper, finely chopped
1 clove of garlic
2 shallots, finely chopped
Handful of flat-leaf parsley, finely chopped
1/2 cup of black olives, finely chopped
1 egg, beaten for the glaze
2 tsp white wine vinegar
Method
Preheat the oven to 180°C fan, 200°C conventional, 400°F, Gas Mark 6.
Finely chop the onion, garlic and the peppers; heat the olive oil in a frying pan, add the chopped vegetables and sauté for 8-9 mins until softened. Add the chopped tomatoes, cook for another few minutes, and then add the drained tuna and mix well. Season well with salt and pepper and then add the chopped black olives; reduce down a bit more before adding the vinegar and chopped parsley. Leave to cool completely before rolling out the pastry.
On a floured surface, roll out your puff pastry, cut out a rounds using a pastry cutter until you have about 16 circles about 4 inches in diameter. Now hold a circle of pastry in your palm and spoon a teaspoon of the tuna mixture, then fold over the pastry to cover it into a half-moon shape. Do this with all the remaining circles of pastry and place them on a baking tray lined with baking paper so they don’t stick. Now brush each empanada with beaten egg and bake in the oven for 20-25 mins until crisp and golden brown.
Enjoy!