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Tuna empanadas
| Preparation : 15 min | Resting : - |
| Cooking : 45 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves MAKES 16-20
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| 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 |
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| 1 | egg yolk |
| 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 down. |
| 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 SIMMER programme. |
| 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. |
Modified on 07/12/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
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