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Easiest Argentinian Tuna Empanada Recipe
- 2 5-oz. cans tuna packed in olive oil
- 1 medium-sized sweet or Vidalia onion, finely chopped
- 2 Tablespoons non-pareil capers, drained and chopped
- ½ cup pimento-stuffed Spanish Manzanilla olives, drained and chopped
- 2 packages puff pastry for empanadas (also called "tapas")
How to Make the Tuna Filling
- Drain the olive oil from the tuna cans into a sautéing pan.
- Add the chopped onions and soften, till translucent, in the tuna oil. Let cool in pan.
- While the onions cool, place the tuna in a medium-to-large mixing bowl.
- Add the capers.
- Mix well.
- Add the olives.
- Mix well again.
- Once the onions have cooled a little, add them - and the oil - to the tuna mixture.
- Mix everything together and set aside.
How to Fill the Empanadas
Note: Before filling your empanadas, make sure you thaw out the puff pastry packages!
Place the Goya puff pastry rounds onto a large cutting board or clean work surface.
Drop 1 teaspoonful of the tuna mixture into the center of the pastry round.
Dip your index finger in the water and moisten the entire circumference of the filled puff pastry round.
How to Fold and Seal the Empanadas
- Fold the puff pastry over the tuna mixture, into a half-moon shape.
- Press the edges of the pastry firmly together to seal the turnover.
- Set aside on your clean work surface or cutting board.
- Repeat Steps 1 through 6 until all your pastry rounds are filled and sealed.
How to Crimp the Turnover Edges Argentinian Repulgue Style
Crimping, or the repulgue, is actually fairly easy, though it takes some practice to master.
- Hold the turnover in the palm of your non-dominant hand (e.g., your left palm, if you’re a right-handed person; your right palm if you’re left-handed), with the edge facing away from your thumb and the fold against you’re your thumb.
- Starting from either end of the turnover (but not from both ends at once), twist the pastry about half a turn. Do this all around the turnover until you get to the other end. It should look like a braid (see the photo).
- Repeat Steps 1 and 2 until all your empanadas have been crimped.
If you are having a really hard time crimping your empanadas with the Argentinian repulgue style, there is an easier (but less impressive) way: you may take a fork and press the tines down on the edges, leaving an imprint.
Bake Your Empanadas
- Place the filled and crimped empanadas on an ungreased baking sheet, approximately ½” to 1” apart.
- Bake the empanadas in a pre-heated 350° F oven for approximately 20 minutes, or until golden brown, turning the empanadas over half-way through the process.
- Serve hot, warm or room temperature.