Tuna empanadas

Tuna Empanadillas

What could be more comforting than a delicious pie filled with tuna? This Tuna Empanadillas recipe is perfect for any occasion – whether you're hosting a party or want to add a special touch to your lunch table. With a crispy crust and savory filling, these pies are ideal to be served warm or cold. Let's discover together how to prepare this simple recipe.

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 12-15 empanadillas

Ingredients:

*For the dough:*
- 250 g flour
- 1 teaspoon baking soda
- 1/4 cup white wine
- 1/2 cup oil (plus 1/4 cup for the dough)
- a pinch of salt

*For the filling:*
- 200 g tuna in oil (canned)
- 1/2 cup broth
- 1 boiled egg, peeled and chopped

Brief history:

Empanadillas have a rich tradition in cuisines around the world, being a versatile dish that can be filled with various ingredients, from meat to vegetables or cheese. These pies are often associated with moments of conviviality, served at parties, picnics, or as appetizers.

Step by step for a perfect recipe:

1. Preparing the dough:
Start by pouring the flour into a large bowl, forming a small crater in the middle – like a volcano. Add the white wine, 1/4 cup of oil, a pinch of salt, and the baking soda inside. Mix everything with a spatula or your hands until the mixture starts to come together. This is when you will feel the texture of the dough – it should be firm enough to be worked with your hands.

2. Forming the dough:
Once you have a homogeneous dough, knead it for a few minutes on a floured surface. Wrap it in plastic wrap and let it rest for 10-15 minutes. This will help the gluten relax, making it easier to roll out later.

3. Preparing the filling:
Drain the tuna from the can and crumble it into a small bowl. Add the broth and the chopped boiled egg, mixing all the ingredients well. Make sure you have a homogeneous filling that is not too wet, to avoid a soggy crust.

4. Forming the empanadillas:
After the dough has rested, roll it out on a floured surface until it becomes thin and even (about 2-3 mm thick). Use a glass or a special pasta cutter to cut circles from the dough. In each circle, add a tablespoon of the tuna mixture, then fold it in half to close the pie. Press the edges well with your fingers and then use a fork to seal the empanadillas better.

5. Frying the empanadillas:
Heat the oil in a deep pan over medium heat. Test the oil temperature by adding a small piece of dough – if it starts to sizzle immediately, it's time to fry the empanadillas. Fry them on each side for 2-3 minutes or until they are golden and crispy. Use a spatula to carefully turn them over.

6. Draining and serving:
Once the empanadillas are ready, remove them from the pan and drain them on paper towels to remove excess oil. You can serve the pies warm or cold, depending on your preferences. They are excellent as an appetizer, snack, or even as part of a light lunch.

Tips and tricks:

- For an even crispier crust: You can add a little milk to the dough, or use butter instead of oil.
- Variations: Instead of tuna, you can try using cooked and shredded chicken breast or sautéed vegetables for a vegetarian option.
- Serving: These empanadillas pair perfectly with a fresh salad or a yogurt and dill sauce, adding a refreshing note.

Nutritional benefits:

These empanadillas are a good source of protein due to the tuna and egg, and whole flour (if you choose it) provides essential fiber. By using fresh ingredients and avoiding preservatives, you can turn this recipe into a healthy choice for you and your family.

Frequently asked questions:

1. Can I freeze empanadillas?
Yes, you can freeze un-fried empanadillas. You can fry them directly from the freezer, but it will take a little longer to cook.

2. What other fillings can I use?
You can experiment with various fillings: cheese, mushrooms, minced meat, or fried vegetables.

3. How can I make these empanadillas less greasy?
Instead of frying, you can bake the empanadillas in a preheated oven at 180°C for 20 minutes or until golden.

Look at tuna empanadillas not just as a simple dish but as an opportunity to gather family and friends around the table. Each bite is an explosion of flavors, a moment of joy, and a memory worth sharing. Enjoy!

 Ingredients: 250 grams of flour, 1 teaspoon of baking soda, 1/2 cup of broth, 1 cup of oil, 1/4 cup of white wine, 200 grams of tuna in oil (canned), 1 boiled egg, salt.