Tuna empanada

Gourmet~Traveller

Cuisine: Spanish

Serves: 4

Tools

Kitchen friendly view

By Andy Harris

Ingredients

1 small red onion, finely chopped
200 g tin tuna, drained
1 egg, hard-boiled and chopped
1 tbsp finely chopped flat-leaf parsley
1 ripe tomato, peeled, deseeded and chopped
6 green olives, pitted and chopped
1 tbsp olive oil
½ tsp paprika
For frying: vegetable oil

320 g plain flour
1 egg, beaten
¼ cup butter, softened
1 tbsp olive oil

Preparation method

Serves 4

This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.

Combine onion, tuna, egg, parsley, tomato, olives, olive oil and paprika in a bowl. Season with sea salt and freshly ground black pepper.

For pastry, combine flour, egg and butter in a food processor and blend to resemble fine breadcrumbs. Add olive oil and enough cold water to bind into a dough.

Turn mixture out onto a lightly floured surface and knead for 10 minutes until elastic. Rest for 20 minutes then roll dough out to 1cm thickness. Cut dough into 10 x 10cm circles. Place 1 tbsp filling on each pastry circle and fold pastry over to form a half-moon shape. Press edges of the pastry together with fingers.

Heat vegetable oil in a large frying pan over medium heat and cook empanadas in batches for about 6-8 minutes or until golden brown. Drain on kitchen paper, transfer to serving platter and season with sea salt.

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