Golden and crisp on the outside, juicy on the inside — a traditional empanada with a filling of tuna, tomato, onion, and peppers. Perfect for a family meal, an easy dinner, a picnic, or cold the next day.
Ingredients
For the pastry: 2 sheets of empanada pastry; 1 beaten egg, for brushing. For the filling: 3 cans of tuna in oil, well drained (about 240 g); 400 g crushed tomato; 1 large onion; 1 red pepper; 1 green pepper; 2 garlic cloves; 3 tbsp extra virgin olive oil; 1 tsp sweet paprika; salt and black pepper to taste.
Method
Finely chop the onion and garlic; dice the peppers small. Cook the onion, peppers, and garlic in the olive oil over medium heat for 8–10 minutes until tender. Add the crushed tomato, paprika, salt, and pepper and simmer on medium-low for 15–20 minutes, stirring now and then, until the sauce reduces and thickens. Off the heat, fold in the drained, flaked tuna and let the filling cool completely — essential so the pastry does not go soggy. Heat the oven to 200°C. Lay one pastry sheet on a parchment-lined tray, spread the filling over it leaving the edges free, and cover with the second sheet. Seal the edges with your fingers or a fork, make a small hole in the centre for steam, brush with beaten egg, and bake 30–40 minutes until deeply golden and crisp. Rest about 10 minutes before cutting. Serve hot, warm, or cold.
Tips
Cool the filling fully before assembling; reduce the tomato well so the base stays crisp; chopped boiled egg or green olives are classic extras; for an extra-crisp base, put the tray low in the oven for the last few minutes.
