Tuna Filled Enpanadillas
Bring a taste of Spain to your table with these irresistible Tuna Filled Empanadillas—perfectly crispy hand pies packed with a savory tuna and vegetable filling. This quick and easy recipe combines pantry staples like canned tuna, olive oil, and tomato sauce with fresh ingredients including onion, red bell pepper, and garlic, all seasoned with smoky paprika for a burst of flavor. Encased in golden, flaky empanadilla pastry discs and brushed with a glossy egg wash, these baked delights are an effortless option for appetizers, snacks, or casual meals. Best of all, they're ready in under an hour and can be enjoyed warm or at room temperature. Whether you’re hosting a gathering or seeking a comforting snack, these tuna empanadillas are guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, finely diced
- 2 cloves Garlic, minced
- 200 grams Canned tuna in olive oil, drained
- 100 grams Tomato sauce
- 1 teaspoon Paprika (sweet or smoked)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 12 Empanadilla pastry discs (store-bought or homemade)
- 1 Egg, beaten (for egg wash)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and diced red bell pepper to the skillet. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the drained tuna to the skillet and break it up into small pieces with a spoon. Mix well.
Pour in the tomato sauce and stir to combine.
Season the mixture with paprika, salt, and black pepper. Cook for 3-5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place an empanadilla pastry disc on a clean surface. Spoon 1-2 tablespoons of the tuna filling onto the center of the disc.
Fold the pastry over to create a half-moon shape. Press the edges together using your fingers, then seal them with the tines of a fork.
Repeat this process with the remaining pastry discs and filling.
Arrange the filled empanadillas on the prepared baking sheet, leaving space between each one.
Brush the tops of the empanadillas with the beaten egg for a golden finish.
Bake in the preheated oven for 18-20 minutes or until the empanadillas are golden brown.
Remove from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.9 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
