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Tuna empanadas

Tuna empanadas Cook Expert

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves MAKES 16-20 :
1 shortcrust pastry (see recipe)
1 carrot (100g)
1/2 courgette (100g)
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
3 sprigs* parsley
salt, pepper
1 egg yolk
1Cut 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
down.
2Add 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
SIMMER programme.
3Meanwhile, 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.
4Preheat 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.
5Brush 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.
Modified on  07/12/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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