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filling of tuna empanada #shop

Chipotle Tuna Empanadas

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Paula Bendfeldt-Diaz

Ingredients

  • Olive oil
  • 1 medium onions finely sliced
  • 1 large red pepper finely chopped
  • Salt and black pepper to taste
  • 2 to matoes coarsely chopped seeds removed
  • 2 6 onz cans of Ocean Naturals Skipjack Tuna drained
  • ½ cup good quality black olives sliced
  • 2 hardboiled eggs chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon paprika
  • 1 chipotle chile in adobo sauce from can
  • 1 package of frozen empanada disks for baking
  • 1 egg beaten

Instructions

  1. Remove frozen empanada discs from freezer and let thaw.
  2. Heat oil in a sauce pan on medium heat. Add onions and pepper, sauté until soft and tender.
  3. Add the chopped tomatoes, paprika and a pinch of salt and pepper.
  4. Remove from heat and let cool.
  5. Mix together the tuna and olives and combine with vegetable mixture. Add hard boiled egg.
  6. Preheat your oven to 425°F.
  7. Place empanada discs on waxed paper.  Put two tablespoons of filling in the center of each empanada.
  8. Using a brush moisten the edges of the empanada discs.
  9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
  10. Glaze the tops with beaten egg
  11. Bake on an oiled baking sheet until golden, about 10-12 minutes.