Chipotle tuna empanadas
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Prep Time
15 Minutes
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Cook Time
15 Minutes
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Yield
24
Ingredients
- 1 x 185g can Safcol Tuna in oil Italian style, drained
- 1 tablespoon of Chipotle peppers in adobo sauce, very finely chopped*
- 1 cup of cooked black beans or red kidney beans
- 3 tablespoons of tomato salsa
- ½ cup tasty cheese, grated
- 4 sheets ready made or 650g short crust pastry
- 1 egg, beaten
- 50g butter, melted, slightly cooled
- 2 teaspoons smoked paprika (optional)
to serve
- ¼ cup coriander leaves (optional)
- sour cream
Instructions
- Preheat the oven to 170°C.
- In a medium bowl, mix together the tuna, black beans, salsa and chipotle peppers.
- Line 2 large oven trays with baking paper.
- If you’re making your own pastry, roll it out thinly, to about 2mm. If you’re using premade pastry. Place each sheet of pastry between 2 sheets of baking paper and then roll it out to about 2mm. Using a 10cm pastry cutter, cut 24 rounds out of the pastry, re-rolling any off cuts to achieve this. Spoon a scant dessert spoon of the tuna mixture into the centre of each pastry round being careful not to over fill. Brush the edges of one half of the pastry round with a little beaten egg. Using your fingers to fold each round over and gently press the edges together to make a half moon shape, transfer to the lined baking trays allowing a couple of centimetres between each one. Repeat until all the mixture and pastry rounds are used up. Add the melted, slightly cooled butter to the remaining egg and lightly brush each pastry with the egg/butter wash. Dust each empanada with some smoked paprika. Bake in the oven for 15-20 minutes or until they are crisp and golden brown. Serve warm, scattered with coriander leaves (if you’re using them) with sour cream as a dipping sauce.
- Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most supermarkets.
| Servings: | 8 |
| Ready in: | 30 Minutes |
| Course: | Entreè, Finger Food, Snack, Comfort Food |
| Recipe Type: | Pastry |
| Ingredient: | Tuna |
Chipotle tuna empanadas
Chipotle tuna empanadas are a quintessential tapas dish, great for entertaining, or just vegging out on the sofa. These oven-baked empanadas are absolutely bursting with flavour! Crispy on the outside and totally delicious on the inside! They are a fast tasty snack, that can be made in advance and are perfect with an ice-cold beer.
Did you know?
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Latin American and Filipino cultures. The name comes from the Spanish verb empanar, and literally translates as “enbreaded”, that is, wrapped or coated in bread.Wikipedia
Also, a chipotle pepper is merely a smoked, dried jalapeño. More commonly made from red jalapeños, chipotles date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño’s thick flesh would rot before completely air drying. You might recognize chipotles at the market jarred in adobo sauce, a blend of other peppers, spices, tomatoes and vinegar. They’re a venerable and versatile ingredient to keep in your spice cupboard as they add depth and a kick to meats, as well as a savour to sweets.
