Tuna Empanada
A delicious Spanish-style empanada filled with flaked tuna, vegetables, hard-boiled eggs, and Serrano ham, all wrapped in crispy puff pastry. This savory pie makes for an impressive main course.
Ingredients
- •1 tablespoon olive oil
- •2 medium plum tomatoes
- •1 medium green bell pepper
- •1 medium onion
- •2 cloves garlic
- •1 pound canned Spanish tuna
- •2 large hard-boiled eggs
- •1 spray nonstick vegetable oil spray
- •1 package frozen puff pastry
- •2 ounces Serrano ham
- •1 large egg
- •1 egg egg glaze
Cooking Instructions
- 1.
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
20 min
- 2.
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
15 min
- 3.
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.
25 min
