{"id":46309,"date":"2025-08-09T00:54:09","date_gmt":"2025-08-08T22:54:09","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=46309"},"modified":"2025-08-09T00:54:09","modified_gmt":"2025-08-08T22:54:09","slug":"easy-tuna-and-ricotta-empanadas","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-tuna-and-ricotta-empanadas\/","title":{"rendered":"Easy Tuna and Ricotta Empanadas"},"content":{"rendered":"
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Tuna and Ricotta Empanadas Recipe<\/p><\/div>\n

Empanadas<\/strong> 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.<\/p>\n

Among my favorite variations are these tuna and ricotta empanadas<\/strong>. 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<\/a> for iftar. I always make them with homemade shortcrust pastry<\/a>, 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.<\/p>\n

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.<\/p>\n

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!<\/p>\n

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The Video Recipe<\/h2>\n