Millefeuille recipe with empanadas tapas

The original Rogel or millefeuille cake consists of several layers of dough with dulce de leche. In addition, they are usually covered by an exquisite Italian meringue. However, this time, we want to show you a new version of this cake, this time salty. On the other hand, you should also know that instead of making the tapas at home, we will show you how to use empanada tapas so that this recipe is as simple as possible for you. You will see that this rogel cake with salty empanada tapas is stuffed with tuna, but at the end of the recipe you will find other options so that you can make the one that best suits your taste and the ingredients you have available.

Ingredients to make Millefeuille with empanada tapas:

• 4 empanada tapas
• 1 can of natural tuna 120 grams
• 1 small tomato
• 1 small onion
• 2 tablespoons of mayonnaise
• 2 tablespoons spreadable cheese
• 1 tablespoon mustard
• 4 olives

How to make Millefeuille with empanada tapas:

1. To start with the recipe for millefeuille with empanada tapas, first peel and chop the onion. Next, take it to a container that resists extreme temperatures and cover it with boiling water. After approximately 5 minutes, take it to a colander, remove the hot water and wet it with cold water. Put it back in the container with more boiling water and repeat the steps. You can do it 2 or 3 times, even more, keeping in mind that the more times you do it, the smoother the flavor will be.
2. Open the can of tuna, remove the canned water and mix it with the mayonnaise, the spreadable cheese and the mustard. You can add more or less, according to your taste. Then book it.
3. Cut the tomato into small cubes, removing the seeds so that they do not moisten the filling of the Rogelio’s with empanadas. Then, reserve the seeds for a sauce or salad, since they contain nutrients.
4. Add the sliced ​​olives and the onion that you have previously softened. Then, take the preparation to the cold while you continue with the next steps.
5. Trick: turn the oven on to maximum temperature so that it preheats.
6. Arrange the empanada lids in a previously greased roasting pan and prick them with a fork so they don’t get lumped together. Brown them for about 4 minutes in the preheated oven.
7. Being careful not to burn you, turn them over and brown them on the other side, 4 more minutes.
8. Now is the time to assemble the millefeuille with empanada tapas. To do this, alternate 1 golden empanada tapa with the cold tuna filling until you reach the last empanada tapa, which you must reserve without spreading with the filling.
9. To finish and decorate this Rogelio, mix the spreadable cheese with mayonnaise. This mixture will imitate the meringue of sweet recipes.
10. If you wish, you can arrange the mixture in a bag with a nozzle to decorate the last layer of your rogel neatly. If not, you just have to spread it with a spoon and decorate it with a fork. In addition, you can also add chopped parsley, basil or the green part of the green onion.

Now all that remains is to enjoy this delicious and original rogel with empanada tapas. To eat!

Other ingredients to incorporate into the rogelitos with empanada tapas

These mini rogel with empanada tapas are ideal for Easter , since the preparation is cooked with fish. However, we want to give you other options so that you can enjoy these rogelitos with other ingredients:

• Chicken: Boil a supreme with leek, carrot and 1 clove of garlic to provide flavor. You must observe that it is tend to shred it with a fork, use it instead of the tuna.
• Eggs– If you are a lacto-ovo vegetarian, boil two eggs for 12 minutes and chop them to use in place of the tuna. You can also add hearts of palm.
• Prawns or prawns: you can use them both fresh and frozen, here you can see how to defrost them. They combine wonderfully with golf sauce and avocado, so we recommend including those ingredients in the filling.
• Cold cuts: in this case, you will not need to cook. You can use the cold meat that you like or have available, such as tenderloin, smoked tenderloin, natural ham or cheese.