Throw all ingredients in a food processor and pulse until smooth. Taste it and add more seasoning, if needed.
Using a 3 inch circle cutter cut as many circles out of the pastry as possible.
Place a teaspoon of the filling in the center of each circle. Fold in half and seal with your fingers by pressing the edges together. Place them on your work top and seal the edges.
Transfer empanadas onto a baking tray lined with baking paper. Brush each empanada with egg wash and pierce with a toothpick/skewer several times.
Bake in a preheated oven at 400°F/200°C for 15 minutes or until golden brown.
Enjoy warm or cold!
Notes
Don’t put the cut offs together, knead and roll out with a rolling pin. This would destroy the layers so I suggest you just bake them as they are.
If you have some leftover filling, just dip them in it! If you don’t want to use egg wash, you can omit this step.
Course: Appetizer, Party Food, Snack
Cuisine: Spanish
Keyword: Tuna Empanadas Recipe
Nutrition Facts
Puff Pastry Tuna Empanadas
Amount per Serving
Calories
131
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
14
mg
5
%
Sodium
105
mg
5
%
Potassium
43
mg
1
%
Carbohydrates
10
g
3
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
105
IU
2
%
Vitamin C
2.7
mg
3
%
Calcium
6
mg
1
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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