Homemade Empanadas
Empanadas filled with Tuna, Tomato Sauce Eggs and Green Olives
Servings: 8 empanadas
Adjust servings here:
Equipment
- Oven
- Oven tray
- parchment paper
- pot
- frying pan
- food brush
Ingredients
DOUGH
- 400 grams flour
- 250 ml milk 1.5% fat
- 60 ml olive oil
- 1/4 tsp salt
FILLING
- 112 grams canned tuna 2 small ones or 1 big can
- 140 grams green olives
- 2 eggs
- 1 red onion small
- 200 grams tomato diced
- 1 clove garlic
- 1/2 tsp smoked paprika powder
- a bit salt & pepper
ON TOP
- 1 egg
Instructions
FILLING
- Boil water in a pot. Add the eggs and boil for 6 minutes. Rinse the eggs with cold water, peel and chop or grate them.
- Heat a frying pan on medium-high heat and add olive oil.
- Grate or chop the garlic. Slice the red onion into half rings and add both to the frying pan. Fry until onions are soft.
- Drain the tuna and add to the pan. Mix in smoked paprika powder, salt and pepper.
- Add diced tomatoes and let simmer for a few minutes.
- Slice olives and add to the pan. Turn off the heat and mix in the chopped eggs. Set aside to cool down.
- Preheat oven to 175°C (350°F).
DOUGH
- Add to a large mixing bowl a sieve and add the flour through the sieve.
- Add milk, olive oil and salt. Knead until well mixed.
- Form small balls of dough, about the size of a lime.
- Flour your countertop and roll out the dough into small disks, about 20 cm (8 inches) in diameter.
- Make small disks with a diameter of 20 cm or 8 inches.
- Add 3 tablespoons of filling to the center of each disk.
- Make a half moon; fold the bottom up and close the edge with the back of your hands.
- Fold the dough to form a half-moon shape. Seal the edge by:
- Robe edge (difficult) Pinch the edge between your thumb and index finger, twist upwards towards the center to create a fold, and repeat until the end. Tuck or trim excess dough with a knife. Watch the video at 3:40 for visual instructions.
- Fork edge (easy) Press a fork along the edge to seal. Watch the video at 4:14 for visual instructions.
- Place the empanadas on a oven tray with parchment paper.
- Beat an egg and brush over empanadas. Poke small vent holes with a toothpick.
- Make small vent holes with a tooth pick or skewer.
- Bake for 30-35 minutes at 175°C (350°F).
- Cool for a few minutes before serving.
Notes
Robe-edge folding: if you are right-handed, start folding from the left corner, if you are left-handed, start from the right.