Tuna and Ricotta Empanadas Recipe
Empanadas are delicious small stuffed pastries, made with puff pastry, shortcrust pastry, or even a simple bread dough. Very popular in Spain, especially in tapas bars, they are also highly appreciated in Latin America, such as Mexico. They can be filled with beef, fish, vegetables, or cheese, then baked or fried.
Among my favorite variations are these tuna and ricotta empanadas. A simple, yet incredibly flavorful, creamy, and fresh filling thanks to the ricotta and chives, which I often prepare during Ramadan. My husband loves them with harira soup for iftar. I always make them with homemade shortcrust pastry, which is much better than store-bought, and ready in less than 15 minutes. But if you’re short on time, store-bought pastry will also work.
You can prepare the empanada dough the day before or several days in advance and freeze it. When the time comes, all you’ll have to do is prepare the filling and shape your empanadas.
I really like to serve these empanadas with a small, well-seasoned homemade tomato sauce. You can make it without chili if you don’t like it. With a small salad, it will make a great summer meal!
Table of Contents
The Video Recipe
Ingredients for 35 Empanadas:
You can halve the recipe
Shortcrust Pastry
- 500 g flour (17.6 oz)
- 250 g unsalted butter (8.8 oz) Take it out of the refrigerator 15 minutes before starting. It should be firm enough but not hard or soft.
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 100 ml cold water (3.4 fl oz)
For the filling
- 350 g drained canned tuna (12.3 oz)
- 250 g ricotta (8.8 oz)
- 2 teaspoons chives, more or less
- 2 teaspoons parsley, more or less
- Salt and pepper
- 1 tablespoon oregano, to taste
- A drizzle of olive oil
- 50 g grated Edam or Gouda cheese (1.76 oz)
- 2 tablespoons chopped capers
The Tomato Sauce
- 2 tomatoes
- 2 small chilies (optional)
- 2 cloves garlic
- salt and Espelette pepper, to taste
- 2 large tablespoons tomato paste
- 2 large tablespoons olive oil
- oregano
For Decoration
- Egg yolk
- Sesame seeds
- Poppy seeds
- Grated cheese
How to Prepare Empanadas
The Shortcrust Pastry
Prepare the shortcrust pastry the day before or at least 2 to 4 hours before using it.
Put the flour in a large bowl or mixing bowl, add the salt and sugar, and mix. You can prepare the shortcrust pastry in a food processor.
Add the butter cut into small cubes and, using your fingertips, rub it into the mixture until it resembles coarse sand. The mixture should resemble coarse sand or semolina.
Whisk the egg yolk with the water and pour over the sandy mixture. Mix to bring the dough together, but do not knead.
Pour onto a work surface and ‘fraise’ the dough (also called ‘fraser’) with the palm of your hand against the work surface. This action helps to homogenize and smooth the dough without making it elastic.
You need to push the dough forward, flattening it with the palm of your hand, bring it back, and push it again.
Do this 2 to 3 times and gather into a ball.
Flatten it slightly and wrap it in plastic wrap. Refrigerate for at least 2 to 4 hours before using.
Take the shortcrust pastry out of the refrigerator and let it soften slightly before rolling it out to about 4 mm thick. The dough should remain quite firm. Lightly flour (dust with flour) the work surface to prevent sticking.
Cut 7.5 cm discs from the rolled-out dough.
Place these discs on a baking sheet and refrigerate.
Prepare the Filling
In a mixing bowl, combine the flaked tuna with parsley, chives, finely chopped capers, and a generous spoonful of oregano. Season with salt and pepper to taste.
Next, add the ricotta, grated cheese, and a drizzle of olive oil. Mix well until you obtain a smooth, homogeneous filling.
Shape the Empanadas
Take out the dough discs and place a little filling in the center.
Brush a little egg yolk on the edges and shape the empanadas (pastries). Press to seal the edges well.
Shape the Empanadas
Place the shaped empanadas on a baking sheet lined with parchment paper.
Refrigerate the empanadas for at least 15 minutes before baking.
Press all around the edge of the pastry with a fork, but this is optional.
Preheat the oven to 180°C
Fill the Empanadas
Brush the empanadas with egg wash, then sprinkle with poppy seeds, grated cheese, or sesame seeds, as desired.
Bake your empanadas for about 30 minutes, until golden brown and the pastry is cooked through.
If they brown too quickly, cover them with aluminum foil during baking to prevent them from burning.
You can also fry them, but baking is better and healthier.
Spicy Tomato Sauce to Serve With
Place all the sauce ingredients in a saucepan.
Cook over medium heat until the tomatoes are tender.
Blend until smooth and creamy.
If the color or consistency isn’t to your liking, add a little tomato paste, stir, and bring to a boil for 1 more minute.
Serve hot with the sauce and a fresh salad.
I can also make it match the tone of the rest of your empanadas recipe so it flows as one piece. Want me to do that?
I hope this homemade tuna and ricotta empanadas recipe inspires you to give it a try.
Storing Empanadas:
Storing Empanadas
Empanadas keep well in the refrigerator for 2–3 days in an airtight container. For longer storage, freeze them once they’ve completely cooled. Place them on a baking sheet to freeze individually, then transfer to freezer bags.
To reheat after freezing, let them thaw completely in the refrigerator, then bake at 180 °C (350 °F) for 10–15 minutes, until hot and crispy. This method keeps their texture perfect without drying them out.
Easy tuna empanadas
INGREDIENTS
- You can halve the recipe
Shortcrust Pastry
- 500 g flour
- 250 g unsalted butter Take it out of the refrigerator 15 minutes before starting. It should be firm enough but not hard or soft.
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 100 ml cold water
For the filling
- 350 g drained canned tuna
- 250 g ricotta
- 2 teaspoons chives more or less
- 2 teaspoons parsley more or less
- Salt and pepper
- 1 tablespoon oregano to taste
- A drizzle of olive oil
- 50 g grated Edam or Gouda cheese
- 2 tablespoons chopped capers
The Tomato Sauce
- 2 tomatoes
- 2 small chilies optional
- 2 cloves garlic
- salt and Espelette pepper to taste
- 2 large tablespoons tomato paste
- 2 large tablespoons olive oil
- oregano
For Decoration
- Egg yolk
- Sesame seeds
- Poppy seeds
- Grated cheese
PREPARATION
The Shortcrust Pastry
- Prepare the shortcrust pastry the day before or at least 2 to 4 hours before using it.
- Put the flour in a large bowl or mixing bowl, add the salt and sugar, and mix. You can prepare the shortcrust pastry in a food processor.
- Add the butter cut into small cubes and, using your fingertips, rub it into the mixture until it resembles coarse sand. The mixture should resemble coarse sand or semolina.
- Whisk the egg yolk with the water and pour over the sandy mixture. Mix to bring the dough together, but do not knead.
- Pour onto a work surface and 'fraise' the dough (also called 'fraser') with the palm of your hand against the work surface. This action helps to homogenize and smooth the dough without making it elastic.
- You need to push the dough forward, flattening it with the palm of your hand, bring it back, and push it again.
- Do this 2 to 3 times and gather into a ball.
- Flatten it slightly and wrap it in plastic wrap. Refrigerate for at least 2 to 4 hours before using.
- Take the shortcrust pastry out of the refrigerator and let it soften slightly before rolling it out to about 4 mm thick. The dough should remain quite firm. Lightly flour (dust with flour) the work surface to prevent sticking.
- Cut 7.5 cm discs from the rolled-out dough.
- Place these discs on a baking sheet and refrigerate.
Prepare the Filling
- In a mixing bowl, combine the flaked tuna with parsley, chives, finely chopped capers, and a generous spoonful of oregano. Season with salt and pepper to taste.
- Next, add the ricotta, grated cheese, and a drizzle of olive oil. Mix well until you obtain a smooth, homogeneous filling.
- Take out the dough discs and place a little filling in the center.
- Brush a little egg yolk on the edges and shape the empanadas (pastries). Press to seal the edges well.
- Place the shaped empanadas on a baking sheet lined with parchment paper.
- Refrigerate the empanadas for at least 15 minutes before baking.
- Press all around the edge of the pastry with a fork, but this is optional.
- Preheat the oven to 180°C
Fill the Empanadas
- Brush the empanadas with egg wash, then sprinkle with poppy seeds, grated cheese, or sesame seeds, as desired.
- Bake your empanadas for about 30 minutes, until golden brown and the pastry is cooked through.
- If they brown too quickly, cover them with aluminum foil during baking to prevent them from burning.
- You can also fry them, but baking is better and healthier.
Spicy Tomato Sauce to Serve With
- Place all the sauce ingredients in a saucepan.
- Cook over medium heat until the tomatoes are tender.
- Blend until smooth and creamy.
- If the color or consistency isn’t to your liking, add a little tomato paste, stir, and bring to a boil for 1 more minute.
- Serve hot with the sauce and a fresh salad.
- I can also make it match the tone of the rest of your empanadas recipe so it flows as one piece. Want me to do that?
- I hope this homemade tuna and ricotta empanadas recipe inspires you to give it a try.
Thank you for your visit and your comments!