• Gonzalo VALVERDE DE RODRIGUEZ DE ALBA

Spanish Tuna Empanadas

Hello everybody.


You will be learning how to cook a spanish tuna empanada.

For those of you who do not know, an empanada is a savory pastry common in spanish and latino cuisine.


For this recipe, you will need:

400g of canned tuna

1 yellow bell pepper

Half an onion

1-2 tomatoes

Puff pastry roll


The first step is to dice the onion and pepper. You need to make the pieces really small since

this empanada is very thin. Then, put the onion and pepper on a pan with a small bit of oil

on medium heat to give them some colour. While the onion and pepper are cooking, you

need to blend up the tomato to a liquid consistency and take the tuna out of the can to drain the water. When the onion and pepper have gained some colour, add the rest of the

ingredients and let them simmer at medium heat for a few minutes and mix until everything

is homologous.


Next, get some parchment paper and place it on an oven rack. Then, place one half of the

puff pastry on it. Here is where you will put the filling. Spread it out evenly throughout the

surface except the edges. When all the filling has been spread, place the second half of the

pastry on top and close the edges using a fork. Put it in the oven at 180C for 30 minutes.

The empanada will be done when the top is golden brown. The empanada will be very hot

when taken out of the oven so it is important to let it cool down for at least 20 minutes before consuming.