Tuna and Tomato Empanadillas Recipe

Ingredients:

• 2 cans of tuna
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tomatoes, peeled and chopped
• 1/4 cup of tomato sauce
• 1/4 cup of pitted black olives, chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1/4 cup of olive oil
• 1 package of empanada discs
• 1 egg, beaten

Instructions:

1. Preheat the oven to 400 °F (200 °C).
2. In a large skillet, heat the olive oil over medium heat.
3. Sauté the onion and garlic until the onion is translucent, about 3-4 minutes.
4. Add the chopped tomatoes, tomato sauce, oregano, paprika, salt and pepper.
5. Cook for 5 minutes, stirring occasionally, until the tomatoes are soft.
6. Add the tuna and olives and cook for another 2 minutes.
7. Remove the skillet from the heat and let the filling cool down.
8. Place one empanada disc on a floured surface and spoon 1-2 tablespoons of the tuna filling into the center.
9. Fold the disc in half, pressing the edges with a fork to seal the empanadilla.
10. Repeat with the remaining discs and filling.
11. Brush the beaten egg onto the empanadillas.
12. Bake them on a lined baking sheet for 15-20 minutes, or until golden brown.

Verdict:

These tuna and tomato empanadillas are a perfect appetizer or snack. The combination of tuna, tomatoes, and olives creates a flavorful filling, while the empanada discs provide a crispy and buttery texture. They are also easy to assemble and bake, making them a great option for a party or gathering.

Serving Suggestions:

Serve your tuna and tomato empanadillas with a fresh salad or as a side dish. You can also pair them with your favorite dipping sauce, such as salsa or guacamole.