← Back to Search Results
baking Latin American, Spanish
Empanadas

Photo by:
Comments: 1
 

Recipe

These turnovers are found wherever Spanish is spoken.

Yield: Makes 6 servings
Prep time: 45 Mins, Plus Chilling
Cooking time: 40–50 Mins

Ingredients

  • 3¼ cups all purpose flour
  • ½ tsp salt
  • 6 tbsp cold butter, diced
  • 3 large eggs, beaten
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1/3 cup canned chopped tomatoes, drained
  • 2 tsp tomato paste
  • One 6 oz (168g) can tuna, drained
  • 2 tbsp finely chopped parsley

Special Equipment:

  • 3½ in (9cm) round cookie cutter

Directions

1. To make the pastry, sift the flour and salt into a large mixing bowl. Rub in the butter with your fingertips until it resembles fine bread crumbs. Beat 2 of the eggs with 2 tbsp water, add to the bowl, and stir until the dough holds together. Make a thick disk, cover with plastic wrap, and refrigerate for 30 minutes.

2. Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion, stirring often, for about 5 minutes, or until translucent. Add the tomatoes and tomato paste, and simmer, stirring often, about 10 minutes, until thick. Remove from the heat and stir in the tuna and parsley. Season with salt and pepper.

3. Preheat the oven to 375°F (190°C). Roll out the dough to a thickness of 1/16 in (2mm). Cut out 24 rounds with a 3½ in (9cm) round cookie cutter. Fill each with a spoonful of the filling. Brush the edges with water, fold over, and press the edges closed with a fork.

4. Place the empanadas on an oiled baking sheet and brush with the remaining egg. Bake for about 15 minutes, or until golden. Serve warm.

Variation

Experiment with other fillings: replace the tuna with chopped cooked chicken or chorizo, or with diced cooked potato.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

448kcal (22%)
41mg (4%)
5mg (8%)
144mcg RAE (5%)
253mg
31mg
18g
2g
2g
55g
145mg (48%)
350mg (15%)
9g (43%)
17g (26%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ckhadakkar

    03.11.13 Flag comment

    These were so yummy and easy to make. I made them gluten free by using 1/4 cup coconut flour, 3 cups Bob"s Red Mill All Purpose Gluten Free Flour and 4 tsp xanthum gum. I had to add extra water to get the right dough consistency. I made these as an entree so I made 12 by make them 2x as large. My kids loved these- they ate 2 each!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?