Tuna, Egg and Tomato Puff Pastry Empanadas Recipe
If we say tuna empanada recipe, the first thing that comes to mind is the Galician empanada recipe, with its special dough for empanadas and its multiple fillings; the most common tuna. On this occasion we did not have much time to make an authentic Galician tuna empanada, so we have chosen to cook an easy and quick tuna puff pastry empanada.
From this article, we share this recipe for tuna, egg and tomato empanada made with puff pastry explained step by step so that it is easier for all of you to prepare it.
Ingredients to make Tuna, Egg and Tomato Puff Pastry Empanadas:
- 1 sheet of puff pastry
- 200 grams of Tuna
- ½ onion
- 4 tablespoons of tomato sauce
- 3 garlic cloves
- 2 dessert spoons of paprika
- 6 Eggs
- 130 milliliters of olive oil
- 1 teaspoon of black pepper
- 1 teaspoon salt
How to make Tuna, Egg and Tomato Puff Pastry Empanadas:
First of all, we proceed to enlist the ingredients required to make this easy tuna puff pastry empanada recipe. In addition to the garlic and onion, you can add a little pepper for the filling of the homemade empanada. One of the elements that consumes the most time in this recipe for tuna empanada with puff pastry is the boiled egg, so before starting with the sofrito, it is convenient to cook the eggs in a saucepan with water. While the eggs are cooking, we begin to prepare the sofrito that will act as a filling for the homemade empanada.
To do so, heat the oil in a frying pan, peel and finely chop both the onion and the garlic and, when the oil is hot, let the onion poach over medium heat. When the onion is completely transparent and the garlic is golden, it will be time to add the paprika and the tomato sauce. Stir and cook over low power so that the tuna, egg and tomato empanada filling is perfect. Now we add the tuna. If you have used a lot of oil to make the puff pastry sofrito, drain it before adding it to the pan. Otherwise, the filling of the tuna empanada with tomato will appreciate it. Now add the salt and pepper as well. Remove and let it cook for a couple more minutes. After this couple of minutes, we drain the excess oil from the filling of the tuna puff pastry empanada. Separately, we peel the eggs, which will already be cooked and we complete the sauce by chopping them to the size that we like the most. Let the sofrito rest to cool down while we cut the puff pastry into four portions and stretch it out with the help of a rolling pin or a smooth glass bottle. You can buy the dough already prepared or make your own puff pastry following our recipe, it’s very easy! We distribute the tuna, egg and tomato filling on two of the puff pastry sheets, without hurrying the ends too much so that when closing it nothing escapes. Leave about an inch or two on each side. With the two remaining sheets of puff pastry, we cover the filling to form the tuna and tomato empanadas.
We preheat the oven to 200 degrees with heat up and down and without a fan. At the top of each of the empanadas, we make a small hole so that the dough and filling fluff and cook perfectly. We spread them with oil and beaten egg to close the ends and make it golden. Bake for approximately 30 minutes at 200 degrees, or until we see that the puff pastry has been completely made and the tuna, tomato and egg empanada is golden brown.
