Tuna and Green Olive Empanadas

Name: Tuna and Green Olive Empanadas
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 1 bay leaf; 170 grams tuna packed in olive oil, drained; 1 large egg; 118 milliliters pitted green olives, chopped; 1 large hard-cooked egg, chopped; 12 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 large onion, finely chopped; 1 Tbsp chopped parsley; 1 teaspoons pimentón (smoked paprika); 794 grams packages puff pastry; 2 mediums tomatoes, seeded and minced; 2 Tbsps whole milk

The recipe Tunan and Green Olive Empanadas could satisfy your European craving in roughly 2 hours and 30 minutes. This recipe serves 12. One serving contains 461 calories, 10g of protein, and 33g of fat. A mixture of milk, tuna, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet.

Instructions

Heat the olive oil in a large skillet.

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Olive Oil

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Frying Pan

Add the onion and bay leaf and cook over moderate heat, stirring occasionally until the onion is softened, about 12 minutes.

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Bay Leaves

Onion

Add the tomatoes and pimentn and cook, stirring occasionally, for 10 minutes.

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Tomato

Remove from the heat and let cool. Discard the bay leaf.

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Bay Leaves

In a bowl, lightly break up the tuna.

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Tuna

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Bowl

Add the olives, chopped egg and parsley and stir in the tomato-onion mixture. Season with salt and refrigerate until cool, about 30 minutes.

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Parsley

Olives

Tomato

Onion

Salt

Egg

Unfold the puff pastry sheets on a lightly floured work surface. Using a 4 1/2-inch biscuit cutter, cut the pastry into 12 rounds. Using a rolling pin, lightly roll out each round to a 5-inch diameter.

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Puff Pastry Sheets

Biscuits

Roll

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Rolling Pin

Spoon 2 tablespoons of the tuna filling onto 1 side of each pastry round. Fold the pastry over the filling and press the edges to seal decoratively with the tines of a fork.

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Tuna

Line 2 baking sheets with parchment paper and set 6 empanadas on each sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or until chilled.

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Wrap

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Baking Paper

Baking Sheet

Plastic Wrap

Preheat the oven to 400 and place 2 racks in the center. In a small bowl, whisk the egg with the milk. Lightly brush the empanadas with the egg wash.

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Milk

Egg

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Whisk

Bowl

Oven

Bake for 30 minutes, or until the empanadas are deep golden brown.

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Oven

Let cool for 5 minutes before serving.

Equipment

Ingredients

Servings:

bay leaf 170grams

tuna packed in olive oil, drained 1large

egg 118milliliters

pitted green olives, chopped 1large

hard-cooked egg, chopped 12servings

Kosher salt 59milliliters

extra-virgin olive oil 1large

onion, finely chopped 1Tbsp

chopped parsley 1teaspoons

pimentón (smoked paprika)794grams

packages puff pastry 2mediums

tomatoes, seeded and minced 2Tbsps

whole milk

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.