Tuna and Cheese Empanadas(Empanadas de Atun)
Easy and soft empanada dough from scratch filled with tasty seasoned tuna and cheese.
Servings 12 Empanadas
Equipment
- Baking sheet
- parchment paper
- Rolling Pin
Ingredients
For Tuna Filling
- 1 1/2 tbsps Avocado or olive oil
- 3/4 cup Onion diced
- 2 Cloves of Garlic minced
- 1 Serrano pepper minced, optional
- 2 Roma Tomatoes diced
- Salt and pepper to taste
- 12 oz tuna in water drained
- Juice of 1 lime
- 1-2 pickled jalapeños with carrots minced
- 1/4 cup vinegar from pickled jalapeños
- 1 tbsp cilantro finely chopped
For Empanada Dough
- 2 cups all purpose flour
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 2 tbsp white vinegar
- 1/2 cup water at room temperature
You will also need
- 12 deli slices pepper jack cheese
- 1 large egg
Instructions
Tuna Filling
- In a large skillet add 1 1/2 tbsps of oil and heat to medium. After a minute, add the onions, garlic and serrano pepper(if using). Season lightly with salt and pepper and saute for 3-5 minutes.
- Add the tomatoes and again, season lightly with salt and pepper. Continue cooking, stirring now and the, for 5-6 minutes or until tomatoes begin to release their juice and soften.
- Mix in the drained tuna, pickled jalapeños, lime juice and vinegar from pickled jalapeños. Stir well to combine. Taste for salt and pepper. Continue cooking at a steady simmer for 10 minutes or until mixture reduces and thickens slightly. Remove from heat and let cool completely before mixing in fresh cilantro.
For Dough
- In a large bowl, add the flour. Using your hands or a pastry cutter, cut the butter into the flour until you have fine crumbles.
- Add the salt, vinegar and water. Mix with your hands or stand mixer until dough comes together. It should not be sticky, just slightly tacky. Cover directly with plastic wrap and let dough rest for 1 hour.
Assemble and Bake
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log and slice into 12 equal sections. Roll into balls and keep them covered so they don't dry out.
- Roll and extend each ball on lightly floured surface to about 4 inches in diameter. Add a slice of cheese to the center. Fill with about 1/4 cup of cooled tuna filling. Fold over until two sides meet and gently press with fingers. You can crimp with a fork or you can pinch and fold over to create a braided look.
- Transfer filled empanadas to lined baking sheet. When ready, whisk the egg with a splash of cold water. Using a pastry brush, brush all the exposed surface of the unbaked empanadas. Transfer to middle rack in the preheated oven. Bake for 22-25 minutes or until golden brown all around. For more color, I like to place them under the broiler for 25-35 seconds. It's an option! let empanadas cool slightly before serving.
Notes
This empanada dough can be baked or fried. Fill with sweet or savory! I cut the original recipe in half. You can use apple cider vinegar in the dough recipe as well.