Tuna Empanadas
These savory and flaky Tuna Empanadas are perfect for a crowd, with a delicious filling of tuna, vegetables, and optional sweetness, encased in a tender pastry that can be baked or fried.
Servings: 12 pieces
Calories: 250kcal
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.
Notes
Cool leftovers and refrigerate in an airtight container for up to 3 days. They freeze uncooked for up to 2 months; bake from frozen, adding extra minutes.