Empanada de Atun
Empanada de Atun is another Spanish classic - not only is it easy to make but you can also change the filling and make a vegetarian version (spinach and ricotta instead of tuna) or remove the egg if you don’t like it.
Empanada, as many other Spanish dishes, can be served either as a main course with some salad on the side or it can be served as part of a sharing menu.
Prep Time: 15 Min
Cooking Time: 35 Min
Ingredients for 2/3:
Puff Pastries - 2
Canned Tuna (Olive Oil) - 300gr
Onion - 1
Red Pepper - 1
Eggs - 2
Tomato Sauce - 200gr
Black Olives (boneless)
Salt & Pepper
Olive Oil
How to:
Preheat the oven at 180ºC top and bottom.
Boil one egg for 10 minutes.
In the meantime, chop the onion and the red pepper. Slice the olives. Remove the oil from the tuna.
In a saucepan cook the onion and red pepper for 5-6 minutes with a tablespoon of olive oil at medium heat.
Add the tuna and sliced olives. Cook for 1 minute and add the tomato sauce. Season with salt and pepper. Cook for 5/10 minutes at medium-low to evaporate the water. Slice the boiled egg and add it.
Let it rest in a sieve for 5/10 min (make sure you remove most of the water).
Extend one puff pastry on a baking paper and put the tuna stuffing evenly letting 2 cm from the edges empty. Put the other pastry on top and fold the edges together. You can use a fork to seal the empanada or with your fingers. Make a chimney on the top to help the steam get out.
Beat the other egg and paint the empanada. Bake for 20 minutes. When the empanada has a golden color, it is ready!
Enjoy :)
