Tuna Empanadas, Spanish Style Recipe

Ingredients

• 1 can of tuna (6 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tomato sauce
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten

Directions

1. Preheat oven to 375°F (190°C)
2. In a pan, heat the olive oil over medium heat. Add the onion, garlic, and peppers. Cook until the vegetables are soft, about 7-10 minutes.
3. Add the tuna, paprika, cumin, salt, and black pepper. Mix well and cook for about 5 minutes.
4. Add the tomato sauce and mix well, then remove from heat and set aside.
5. Roll out the pie crusts on a lightly floured surface. Using a 4-inch cookie cutter, cut out circles from the dough.
6. Place a tablespoon of the tuna mixture in the center of each circle. Fold the circle over to form a half-moon. Press the edges firmly with a fork to seal.
7. Place the empanadas on a baking sheet covered with parchment paper. Brush the beaten egg over the empanadas to give them a golden color.
8. Bake for 25-30 minutes, or until they are golden brown.
9. Allow to cool for a few minutes before serving.

Verdict and Serving Suggestions

These Tuna Empanadas are a delicious and convenient way to enjoy a quick meal on the go. The Spanish-style flavors enhance the tuna filling, making them a crowd-pleaser. You can enjoy them as an appetizer or a main course. Serve them with a side salad, guacamole, or a simple tomato and cucumber salad to add some freshness to the meal. The crust is light and flaky, and the filling is tasty and flavorful. You can also add some grated cheese on top before baking them for a cheesy twist.