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