|Preparation : 15 min||Resting : -|
|Cooking : 45 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||shortcrust pastry (see recipe)
|1||shallot (20g), quartered
|2||tbsp olive oil
|200||g brine-packed tuna, drained
|1||lemon (juice + zest)
|½||tsp chilli powder
|30||g capers, drained
|1||Cut the vegetables in slices. Place the vegetables and shallot in the metal bowl and|
run the EXPERT programme, 30 seconds/speed 13. If necessary, push the mixture
|2||Add the olive oil, tuna, lemon juice and zest, chilli powder, capers and the finely|
sliced parsley to the bowl. Season with salt and pepper, and run the
|3||Meanwhile, thinly roll the shortcrust dough out on a floured work surface. Use a|
pastry cutter to cut out discs of dough 10-12cm in diameter.
|4||Preheat the oven to 190 °C (180 °C fan, gas mark 5). Lightly cool the empanada|
filling. Place a spoonful on each dough disc. Gently moisten the outside border of
the dough with a little water and fold into half-moons; crimp the edges to seal.
|5||Brush the empanadas with the beaten egg yolk and place on a lined* baking tray.|
Bake for 12 to 15 minutes until golden brown. Cool for 10 minutes before serving.