Tuna empanadas are a traditional Easter appetizer, a period in which the consumption of red meat is restricted and replaced with dishes based on fish and vegetables. Among the various versions of Argentine empanadas, the recipe for baked tuna empanadas stands out, a delicacy that is prepared in many regions of Latin America. Of course, although we have opted for the version cooked in the oven, it is important to note that the same dough and filling can also be cooked fried.
In this article we show you step by step how to make Argentine tuna empanadas, an easy and versatile recipe that will allow you to surprise everyone this Easter.
Ingredients to make Tuna Empanadas:
- For the mass:
- 60 milliliters of sunflower oil
- 170 milliliters of water
- 1 teaspoon salt
- 1 pinch of black pepper
- 300 grams of self-rising flour (pastry flour)
- For the filling:
- 1 tomato
- 1 green bell pepper
- 1 egg
- 3 olives
- 1 teaspoon fine salt
- 1 pinch of black pepper
- 1 teaspoon sweet paprika
- 1 onion
- 1 can of tuna
How to make Tuna Empanadas:
- Prepare all the ingredients to make the tuna empanadas recipe in an easier and faster way. Self-rising flour is one that includes chemical yeast (baking powder), so it is also known in other countries as baker’s yeast.
- Start by preparing the dough for tuna empanadas. To do this, place the flour, water, oil, salt and pepper in a bowl.
- Knead until it takes consistency. If it’s too sticky, add a little more flour. Let it sit at room temperature for about 30 minutes.
- If you have any doubts regarding the preparation of the dough to make the tuna empanadas, here you can see the video with the step by step:
- Before starting with the filling for the tuna empanadas, cook the egg in boiling water for 10 minutes, remove it and set it aside.
- Cut the onion, green pepper and tomato into small cubes to continue with the preparation of the filling.
- Heat the pan with a splash of oil and lightly fry the onion and pepper.
- Add the tomato cut into cubes and integrate all the ingredients well.
- Add the drained tuna, the chopped boiled egg and the sliced olives to the previous mixture. With this you have ready the tuna filling for empanadas. Integrate all the ingredients well and let it cool.
- On the other hand, stretch the dough with a rolling pin and cut circles of the same size so that all the tuna empanadas are the same.
- Place a tablespoon of filling on each dough cover. At this point, preheat the oven to 180ºC.
- Close the tuna empanadas with the traditional repulgue, that is, with the edge rolled up in a spiral shape and upwards.
- Cook the tuna empanadas in the oven at the same temperature for approximately 20 minutes. You can paint them with egg first to help them brown perfectly. Once cooked, remove them from the oven, serve them piping hot and… Enjoy!
- Tip: you can also cook the fried tuna empanadas in plenty of hot oil.
