tuna empanadas


Empanandas de Atun — Tuna Empanadas


Empanadas de atun — tuna empanadas, are prepared during Lent in Mexico. This version is made with a whole wheat flour and extra tuna in the filling.

Prep time: 45 minutes

Cook time: 25 minutes

Total time: 1 hour and 10 minutes

Yield: 16 empanadas

Calories per serving: 240

Fat per serving: 16 grams


  • 3 cups (13.5 oz./383 g.) cold whole wheat flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (4 fl. oz/63 ml.) cold milk
  • 2 cold eggs, plus one egg to brush on empanadas
  • 7 oz. ( 200 grams) drained canned tuna
  • 2/3 cup (129 g. can) drained canned peas
  • 1 tablespoon lime juice
  • 1/2 cup plus 2 tablespoons (150 ml.) drained, home made cooked salsa

Cooking Directions

  1. To make dough: 
  2. Mix flour, baking soda and salt in a food processor, pulsing 3 or 4 times. 
  3. Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible. 
  4. Add milk and 2 eggs and process just until a ball of dough forms. Do not over-mix. 
  5. Handling as little as possible, roll into a ball and divide into two pieces. Refrigerate 
  6. while mixing tuna filling. 
  7. To make filling:
  8. Lightly blend all ingredients in a small bowl. Set aside.To make empanadas:
  9. Pre-heat oven to 350 deg. F. (180 C.) Oil large baking sheet.
  10. Roll out one ball of dough on a floured surface to 1/8 inch (.32 cm.) thick.
  11. Use a 5 inch (12.7 cm.) round shape as a cutter and cut out circles from rolled dough, then do the same with the second ball of dough. Roll out scraps and cut more rounds of dough.
  12. Spoon one heaped tablespoon of tuna filling on one half of dough circle.
  13. Overlap dough, forming a half circle. Moisten lower edge of dough with water.
  14. Press with a fork to seal edges. Place on baking sheet.
  15. Brush empanadas with beaten egg. Pierce crust with a fork to allow steam to vent.
  16. Bake for 20-25 minutes, or until golden brown. Serve hot or at room temperature.


About Cooking in Mexico

I'm a gringa living in Mexico, writing about classic Mexican recipes, New World ingredients and food events in my part of the world.
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