11. April 2026

Hearty Fish Empanadas

Baked to a golden, flaky perfection or quickly fried until crisp, these aren't your average hand-held treats. They're a delightful twist on the classic Argentinian empanada, trading beef for a bold and briny filling of tuna. The filling is meticulously seasoned with a vibrant blend of  smoked paprika, red pepper and garlic, lending an aroma that's as intoxicating as the flavour. Wrapped in a tender, signature "repulgue" (the traditional braided seal), these empanada "bad boys" offer a complex, layered taste experience in every portable bite.

Ingredients (makes 8)

• 1 pack Shortcrust Pastry Sheet
• 2 tbsps olive oil
• 1 onion (peeled and finely chopped)
• 1 Tin Tuna (drained)
• 1 red pepper (seeded and finely chopped)
• 1 garlic clove (finely chopped)
• 3 potatoes (peeled and finely diced)
• 1 tsp Paprika
• 1  vegetable stock cube
• sea salt and Ground Black Pepper

Instructions

• Make the filling: Heat the olive oil in a pan and fry the onion, garlic and pepper until softened
• Add the potatoes, paprika and tuna and cook for 5 minutes, then pour over the stock
• Simmer until the stock has been absorbed and the potatoes are tender, about 10 minutes, then season and set aside to cool.
• Roll the pastry out a bit thinner, use a pastry cutter (make at least 8 empanadas) use empanada maker
• Place a large tablespoon of ingredients into each piece of pastry and press in your empanada maker.
• Heat in a pre-heated oven 180 degress for 15-20 minutes, keep cecking until golden in colour.