Tuna Empanadas saved me during a last minute potluck when I had zero time and a hungry crowd on the way. If you’ve ever wished for a tasty snack you can prep ahead, bake fast, and serve proudly, this is it. These little pockets are a Filipino party pastry that feel both homey and special. The crust is flaky, the tuna filling is savory and a little creamy, and the whole thing smells like comfort the second it hits the oven. I’ll walk you through my exact method with simple steps and real life tips so your batch turns out golden, crisp, and crowd ready. 
Ingredients
Here’s everything you need to make a dozen medium sized empanadas that taste like they came from a tiny bakery run by your favorite auntie.
- For the filling:
- 2 cans tuna in oil, well drained (water packed works too, but oil adds flavor)
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 small potato, peeled and diced tiny
- 1 small carrot, diced tiny
- 1/2 cup frozen peas
- 1/3 cup raisins (optional but classic for a hint of sweetness)
- 2 tablespoons tomato paste or banana ketchup
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1 to 2 tablespoons mayonnaise for creaminess (optional)
- 1 tablespoon oil for sautéing
- For the dough:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup very cold unsalted butter, cubed
- 1/4 cup cold shortening or more cold butter
- 1/2 to 3/4 cup ice cold water
- 1 egg for egg wash, plus 1 tablespoon milk or water
Pro tip: if you want a milder, extra creamy tuna vibe on the side, try this Filipino tuna sandwich spread as a dip for the empanadas. It’s also great for leftover filling tucked into bread the next day.
Why this combo works: the potato and carrot add body, the peas add color, the raisins bring a gentle sweetness, and the tomato paste ties everything together. The dough is classic Filipino style pastry: tender, flaky, and forgiving.
Prepare tuna filling
Quick sauté for big flavor
Heat oil in a skillet over medium. Add onion and cook until soft and fragrant. Stir in garlic and cook just until it smells amazing, about 30 seconds. Toss in diced potato and carrot with a tiny pinch of salt. Stir and cook for 3 to 4 minutes until they start to soften. This step helps the veggies stay tender inside the pastry instead of crunchy.
Add tomato paste, soy sauce, sugar, and pepper. Stir so the paste coats everything. Fold in the drained tuna, breaking it up gently. Let it warm and mingle with the seasonings for about 2 minutes. Stir in frozen peas and raisins. If it looks dry, a splash of water will loosen it; if you like it richer, add a spoon or two of mayonnaise at the end. Taste and adjust salt to your liking.
Cool it down
Let the filling cool completely before you pack it into the dough. Warm filling melts the fat in the pastry and ruins the flake. I spread mine on a plate and chill it in the fridge for 15 minutes while I make the dough.
Little tweak ideas: add a pinch of chili flakes for heat, or swap mayo with a spoon of cream cheese for a tangy twist. Keep the texture chunky but scoopable.
Make dough
Shortcut pastry tips
In a large bowl, whisk flour, salt, and sugar. Add the very cold butter and shortening. Use your fingertips to rub the fat into the flour until it looks like coarse breadcrumbs with some pea sized bits of butter left. Those little bits are what turn into flakes in the oven.
Drizzle in ice cold water, a few tablespoons at a time, tossing with a fork. Stop the moment the dough holds together when you squeeze it. It should be slightly shaggy, not wet. Turn it out onto a clean surface and gently press into a disc. Do not overwork the dough or it will get tough.
Wrap the disc and chill 15 to 20 minutes. This rest makes the dough easier to roll and helps prevent shrinkage during baking. If your kitchen is warm, keep the filling in the fridge too. Cold dough plus cool filling equals flaky success.
When ready, cut the dough in half. Roll one half on a lightly floured surface to about 1/8 inch thick. Cut circles using a round cutter or a small bowl, around 4 to 5 inches wide for party size empanadas.
Place a spoonful of cooled tuna filling slightly off center on each circle. Brush the edges with water. Fold over to create a half moon. Press the edges with your fingers, then crimp with a fork or pleat for a classic look. Move the filled empanadas to a parchment lined tray and chill while you roll and fill the rest. Chilling helps them hold shape, especially if you plan to fry.
Bake or fry
Which method to choose
Bake for simplicity: Preheat your oven to 400°F or 200°C. Whisk the egg with milk or water for egg wash. Brush the tops of the empanadas, then poke a small vent on each so steam can escape. Bake 18 to 22 minutes until deep golden. If your oven runs hot, check early. For extra crisp bottoms, place the tray on a preheated sheet pan.
Fry for maximum crunch: Heat neutral oil to 350°F or 175°C. Slide in a few empanadas at a time and fry until nicely browned, about 3 to 4 minutes per side. Set on a rack to keep them crispy. If they start to open, your oil may be too cool. Keep the heat steady and don’t crowd the pot.
While the first tray bakes, I sometimes spread leftover filling on crackers and top with a bit of this kid friendly tuna spread for a cook’s snack. Keeps me from picking at the cooling empanadas too early.
My cousin messaged me after trying this recipe for her office merienda: “I baked a double batch and there were no leftovers. People kept asking where I bought them.” Nothing beats that kind of review.
Serve warm
Here’s how I like to plate and enjoy them, whether it’s game night, a potluck, or a quiet afternoon coffee break.
- Serve with a simple dip: banana ketchup mixed with a little mayo is classic and balanced.
- Add calamansi or lemon wedges for a bright squeeze over hot empanadas.
- Pair with a crunchy side salad to cut through the richness.
- For kids, keep it mild and offer a tiny bowl of ketchup for dipping.
- For spice lovers, sambal or chili crisp works brilliantly.
Storage: Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes to bring back the crisp. They freeze like a dream. Freeze uncooked empanadas on a tray, then bag for up to 2 months. Bake from frozen at 400°F, adding a few extra minutes.
Bonus tip: If you end up with extra tuna mixture, turn it into a quick sandwich for tomorrow’s lunch using this easy Filipino tuna sandwich spread recipe. It’s a nice way to stretch one can of tuna across two meals.
Common Questions
How do I keep the edges from opening? Make sure the filling is cool and not too wet. Brush edges with water, press well, and crimp firmly. Chill the filled empanadas for 10 minutes before baking or frying.
Can I make the dough ahead? Yes. The dough keeps in the fridge up to 2 days or freezer up to 1 month. Thaw overnight in the fridge. If it’s stiff, let it sit at room temp for 5 minutes before rolling.
What can I substitute for raisins? Try diced bell pepper for sweetness without fruit, or a tiny pinch of sugar in the filling. You can leave raisins out and it’s still delicious.
Is cheese a good add in? Absolutely. A little grated cheddar or quick melt cheese tucked on top of the filling adds creaminess. Keep it modest so it doesn’t leak.
How big should I make party empanadas? For finger food, 3 to 4 inches across is perfect. For a heartier snack, go 5 inches. Smaller sizes bake faster, so watch the oven.
Your first batch awaits
There’s a reason I keep coming back to Tuna Empanadas when I need an easy win. The dough is forgiving, the filling is pantry friendly, and the results feel special with very little fuss. If you want more variations and ideas, check out this detailed take from Chlo-eat on Tuna Empanadas and compare notes with your own batch. Then come back here and tweak the flavors until it tastes like home to you. I can’t wait for you to pull a tray from the oven, hear that crisp shell crack, and see everyone reach for seconds. 
Tuna Empanadas
Ingredients
For the filling
- 2 cans tuna in oil, well drained Water packed works too, but oil adds flavor.
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 small potato, peeled and diced tiny
- 1 small carrot, diced tiny
- 1/2 cup frozen peas
- 1/3 cup raisins Optional but classic for a hint of sweetness.
- 2 tablespoons tomato paste or banana ketchup
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1 to 2 tablespoons mayonnaise Optional for creaminess.
- 1 tablespoon oil for sautéing
For the dough
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup very cold unsalted butter, cubed
- 1/4 cup cold shortening or more cold butter
- 1/2 to 3/4 cup ice cold water
- 1 egg for egg wash, plus 1 tablespoon milk or water
Instructions
Prepare Tuna Filling
- Heat oil in a skillet over medium. Add onion and cook until soft and fragrant.
- Stir in garlic and cook just until aromatic, about 30 seconds.
- Add diced potato and carrot with a tiny pinch of salt. Cook for 3 to 4 minutes until starting to soften.
- Stir in tomato paste, soy sauce, sugar, and pepper, mixing until everything is coated.
- Fold in drained tuna, breaking it up gently, and let it warm for about 2 minutes.
- Add frozen peas and raisins. If the mixture looks dry, add a splash of water; if richer is desired, add mayonnaise.
- Taste and adjust salt as needed.
Cool It Down
- Let the filling cool completely on a plate for 15 minutes in the fridge while making the dough.
Make Dough
- In a large bowl, whisk flour, salt, and sugar together.
- Add very cold butter and shortening, rubbing them into the flour until the mixture resembles coarse breadcrumbs.
- Drizzle in ice cold water, a few tablespoons at a time, mixing with a fork until the dough holds together.
- Turn onto a clean surface, press into a disc, wrap, and chill for 15 to 20 minutes.
- Roll out the dough to about 1/8 inch thick. Cut into circles of about 4 to 5 inches wide.
Assemble Empanadas
- Place cooled tuna filling slightly off center on each circle.
- Brush edges with water, fold over to form a half-moon, and crimp edges to seal.
- Chill the filled empanadas on a parchment-lined tray while preparing the rest.
Bake or Fry
- To bake: Preheat oven to 400°F (200°C). Brush tops with egg wash and poke vents. Bake for 18 to 22 minutes until golden.
- To fry: Heat neutral oil to 350°F (175°C) and fry empanadas until browned, about 3 to 4 minutes per side.
Serve
- Serve warm with banana ketchup mixed with mayo or calamansi/lemon wedges.
- Pair with a crunchy salad or serve with dipping sauces.