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Easiest Argentinian Tuna Empanada Recipe

Updated on March 24, 2013
4.3 stars from 3 ratings of Easiest Argentinian Tuna Empanadas

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 24 empanadas
Look for this or another brand of pre-made  empanada tapas (puff pastry for turnovers); if you want to bake yours, make sure they are "hojaldradas."
Look for this or another brand of pre-made empanada tapas (puff pastry for turnovers); if you want to bake yours, make sure they are "hojaldradas." | Source

Ingredients

  • 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")
This is what the final mixture looks like.
This is what the final mixture looks like. | Source
Make sure to thaw out your disco/tapa/puff pastry round.
Make sure to thaw out your disco/tapa/puff pastry round. | Source

How to Make the Tuna Filling

  1. Drain the olive oil from the tuna cans into a sautéing pan.
  2. Add the chopped onions and soften, till translucent, in the tuna oil. Let cool in pan.
  3. While the onions cool, place the tuna in a medium-to-large mixing bowl.
  4. Add the capers.
  5. Mix well.
  6. Add the olives.
  7. Mix well again.
  8. Once the onions have cooled a little, add them - and the oil - to the tuna mixture.
  9. 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.

This is what your filled and folded empanada will look like.
This is what your filled and folded empanada will look like. | Source

How to Fold and Seal the Empanadas

  1. Fold the puff pastry over the tuna mixture, into a half-moon shape.
  2. Press the edges of the pastry firmly together to seal the turnover.
  3. Set aside on your clean work surface or cutting board.
  4. Repeat Steps 1 through 6 until all your pastry rounds are filled and sealed.

Crimping with the Argentinian "repulgue" style
Crimping with the Argentinian "repulgue" style | Source

How to Crimp the Turnover Edges Argentinian Repulgue Style

Crimping, or the repulgue, is actually fairly easy, though it takes some practice to master.

  1. 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.
  2. 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).
  3. 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.

Filled empanada, crimped with Argentinian "repulgue" style - ready for the oven!
Filled empanada, crimped with Argentinian "repulgue" style - ready for the oven! | Source

Bake Your Empanadas

  1. Place the filled and crimped empanadas on an ungreased baking sheet, approximately ½” to 1” apart.
  2. 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.
  3. Serve hot, warm or room temperature.

Comments

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  • everymom profile image
    Author

    Anahi Pari-di-Monriva 4 years ago from Massachusetts

    I know, right? I've been experimenting with hamburgers because I really, really don't make them well at all. But I think I've finally found my go-to recipe for those...I'll publish a hub about it soon!

  • everymom profile image
    Author

    Anahi Pari-di-Monriva 4 years ago from Massachusetts

    @torrilynn, it's surprising what ideas you get when you clear out the fridge and cupboards and are kind of tired of the things you usually make! As I said above, my daughter ate these, but didn't like them. Her friends and I, though, really adored these. Using this strategy, I have come up with things that are quick (I'm always so tired!), easy, and mix up our culinary lives!

  • torrilynn profile image

    torrilynn 4 years ago

    I like the different take that you have on Tuna by making it your way and putting it into a Empanada. I shall try this as soon as possible. Very unique and interesting indeed. Well written and well organized. Voted up.

  • LagunaAlkaline profile image

    Amanda 4 years ago from Camas, WA

    This looks amazing. I am always looking to try new foods and make them. I'm going to have to try this.

  • everymom profile image
    Author

    Anahi Pari-di-Monriva 4 years ago from Massachusetts

    Thanks! Let me know how you like them! I love anything with tuna fish, so I really liked these (plus, it was a Friday of Lent and I really, really am tired of sauteed or baked scrod or swordfish, the only fish my daughter seems to like). My daughter does not like them at all but three of her friends (all 11 year olds) really enjoyed them and asked me to make more!

  • livelifeworryfree profile image

    Princess Clark 4 years ago from The DMV

    Oh my that looks delicious! Printed and saved. Voted Up!

  • everymom profile image
    Author

    Anahi Pari-di-Monriva 4 years ago from Massachusetts

    Thanks @peachpurple! The Malay version sounds lovely; I can't wait to go to my nearest restaurant (there's at least one in Boston) and see if they have them! How is the crimping done there?

  • peachpurple profile image

    peachy 4 years ago from Home Sweet Home

    these are called "Curry puff" in malaysia. Very popular among the chinese and malays. Inner filling could be sardine fish or curried potato. Voted up