Empanadillas de Atun – Tuna Pies

Empanadas and empanadillas are very popular in South America. You will find there many versions with different filling.
Here my favorite recipe

You neeed

Dough

  • 3 cups  flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup cold milk
  • 3 eggs

Filling

  • 7 oz. ( 200 grams) drained canned tuna (I prefere in brine9
  • 1/3 cup red bell pepper, finelly diced
  • 1 small onion, minced
  • juice of 1/2 small lime
  • 1/2 cup  home made cooked salsa or finely chopped tomatoes
  • salt, pepper and chili to taste
  • 6 leaves basil, optional (I love it with tuna!)

Procedure

Dough

  1. Combine  flour, baking soda and salt in a food processor.
  2. Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible.
  3. Add milk and 2 eggs lightly beaten and process just until a ball of dough forms. Do not over-mix.
  4. Form a ball and wrap in plastic. Refrigerate while mixing tuna filling.

Filling

  1. Lightly blend by hand all ingredients in a small bowl. Set aside.

Assembling

  1. Pre-heat oven to 180°C/350°F .
  2. Roll out the dough on a floured surface to 3 mm  (1/8″) thick.
  3. Use a 12 cm (5″) round shape as a cutter and cut out circles.
  4. Spoon one heaped tablespoon of tuna filling on each of one half of dough circle. Distribute equally the filling over the dough circle.
  5. Brush borders of dough with little  water and overlap dough, forming a half circle.
  6. Press with a fork to seal edges. Place on baking sheet (oiled or with parchment paper)
  7. Brush empanadillas with the remaining beaten egg.
  8. Pierce crust with a fork to allow steam to vent.
  9. Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.
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