Tuna Empanada Pie

Travelling and living in a big city is always a great opportunity to meet great people and of course enlarge the knowledge about foreign cuisines. A few years ago my Venezuelan friend, during our lunch break,  invited me  to share a couple of slices of tuna empanada pie (no salad this time) brought from a trip to Madrid. How delish!!! Tuna empanadas, in the original Spanish language ’empanada de atún’, is a great savoury munch made with pastry and mainly filled with tuna, sweet peppers and onion. There are other versions with different fillings like veggies, meat, fish and seafood. This savoury snack is very plain and it takes very little time to prepare. A perfect snack any hour of the day, at lunch, at dinner,… just anytime!

tuna empanada pie INGREDIENTS
  • 2 sheets of puff pastry
  • 320 g of drained tuna
  • 3 medium onions
  • 1 red pepper and 2 green peppers
  • 2 large ripe tomatoes
  • 3 garlic cloves
  • 1 teaspoon paprika
  • 125 ml extra virgin olive oil
  • ground black pepper
  • sea salt

tuna empanada pie - 2

METHOD Chop and gently fry onions, peppers and garlic. When soft add the paprika, stir and after few minutes add the chopped tomatoes.

Cook for 5 minutes, add the tuna and cook for another 5 minutes. Add salt if necessary and a pinch of black pepper.

Stir everything and then drain all the mixture. Do not throw away the liquid as it will be used to brush the top pastry.

Put a sheet of pastry on a tray, add and spread the mixture and top it with another sheet of pastry. Seal the borders with the fingers and brush the top with the liquid that was drained from the mixture.

Cook for 30 minutes at 200°C or until it gets golden or brown.

Serve hot or at room temperature.

Pascal
I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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