Ingredients to make Tuna Soufflé Empanadas:
- 12 empanada tops
- 2 roasted and peeled red peppers
- 1 250g can of tuna in oil
- 2 anchovy fillets in oil
- 1 tomato peeled without seeds in cubes
- 1 tablespoon chopped parsley
- 2 garlic cloves minced
- 3 hardboiled eggs
- 1 beaten egg
- 1 bay leaf
- Salt and pepper to taste
- 10 green olives without stone in the middle
How to make Tuna Soufflé Empanadas:
Remove the seeds and ribs from the peppers and cut them into very fine strips. Pour the oil from the can of tuna into a frying pan and place the meat in a container and shred it. In the pan add two tablespoons of olive oil and sauté the onion, garlic and tomato, season with salt and pepper, cover the bay leaf and cook over low heat until a thick sauce forms, then turn off the heat add the chopped parsley and let cool.
Break up the anchovies with a fork and add them to the bowl along with the shredded tuna and sauce. Add the hard-boiled eggs cut into pieces, the olives, the semi-beaten egg, and season and mix everything thoroughly. Oil a baking sheet and place a tablespoon of the filling on each disk, moisten the edge with water and proceed to close the empanada and make the repulgue. Brush them with beaten egg and cook in the oven until golden brown.
