Tuna is one of my favorite sources of protein. The Spanish empanadas de atun are a great meal for this. There are of course recipes to make the dough yourself, but for me the beauty of making it myself is to get the shortcut with using filo pastry.
Tuna empanadas
Preparation time: 30 min
Baking time: 25 min
Baking temperature: 160 C
Servings: 4-6
Difficulty: easy
Ingredients
- 2 filo pastry sheets
- 2 big tomatoes
- 2 big red bell or kappia peppers
- 4 cloves of garlic
- 1 tuna can (in water or oil, both are fine)
- 4-5 tomatoes
- 1 egg for brushing
- sunflower oil for frying
- salt and pepper
- a pinch of spicy paprika (optional)
Directions
- Saute de onions in oil.
- Once the are soft, add the chopped pepper.
- Add after a few minutes the garlic.
- It is now time to add the tuna.
- Add at the end the chopped tomatoes. I always peel the skin, but if you like it you can keep it. If you want this to be quicker you can fry the tomatoes at the same time in a different pan. But adding it at the end and letting the tomatoes soften for 10 min works too.
- Season with salt, pepper, paprika and let it cool of a bit in a strainer, so that additional liquid will sieve through.
- In a tray, place some baking paper and place the first filo sheet and poke some fork holes in it.
- Add the filling and spread it evenly.
- Add the other filo sheet on top and combine them so that the filling won’t come out.
- Poke some holes in it too and brush it with egg.
- Bake it at 160 C for 25 min or until it gets nicely golden.
- Let t cool off and it is read to be served as a main meal or snack.
