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tuna empanada

Easy tuna empanadas

4.07 de 15 votes
Recipe for easy and delicious Spanish tuna and ricotta empanadas, served with a spicy sauce. Perfect for summer, Ramadan, or as an appetizer.
SERVING:35
TOTAL TIME1 hour 15 minutes
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Course: picnic, Ramadan
Cuisine: Mexican, Spanish
Author: Rachida

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.