Ratatouille empanada recipe with tuna and egg
Learn how to prepare a delicious homemade empanada with puff pastry with this easy recipe shared by our users. For the filling we will use a simple vegetable ratatouille, a little tuna and a boiled egg, a classic filling but one that does not fail. In addition, we will teach you a trick so that the empanada is left with a crunchy texture everywhere.
Prepare this delicious ratatouille empanada with tuna and egg and don’t forget to tell us what you think of the recipe when you finish making it and take the first bite.
Ingredients to make ratatouille empanada with tuna and egg:
- 2 sheets of puff pastry
- 1 onion
- 1 green pepper
- 1 can of crushed natural tomato (500 gr)
- 3 cans of Tuna
- 3 boiled eggs
- 1 pinch of salt
- 1 pinch of sugar
- 1 jet of oil
- 1 beaten egg
How to make ratatouille empanada with tuna and egg:
We start by gathering all the ingredients on the list. To make the boiled eggs you must put them in boiling water for about 15 minutes, then let them cool. Finely chop the onion and bell pepper.
To make the filling for the puff pastry empanada, we start by making the sofrito. Then, put oil in a deep frying pan and sauté the onion together with the pepper.
When the onion is transparent, add the tomato, stir and let it all sauté together. Correct the seasoning of the sofrito with a pinch of salt and sugar to level the acidity of the tomato.
When the sauce is ready, turn off the heat and add the previously drained tuna along with the chopped hard-boiled egg. To make this empanada with ratatouille and tuna we have used small cans of tuna.
To finish with the filling, mix everything well and finish by placing the mixture of ratatouille, tuna and egg in a fine mesh strainer, thus removing excess liquid from the vegetables. Let cool completely for at least an hour.
When we are going to assemble our empanada, we extend one of the sheets of puff pastry dough in an oven-safe dish, previously lined with parchment paper.
Place the well-spread filling on top, leaving a centimeter on the edges without filling. Moisten these edges and put the other sheet of puff pastry on top. Seal the edges with a fork and prick the entire surface. To finish we paint with beaten egg.
Place in the lower part of the oven and cook, with heat from above and below, for about 35 minutes at 180ºC. If the homemade empanada is browning a lot on the top, cover it with foil on top and change the oven setting to heat only on the bottom. Take out when the empanada is golden and looks crispy. Let cool uncovered.
Enjoy the ratatouille empanada with tuna and egg and surprise everyone at home with a super professional dish. This type of empanadas can be made in different flavors, so do not hesitate to make your own creations or follow other recipes such as the Galician meat empanada.
