Baked or fried, these empanada bad boys are a delightful fusion of flaky pastry packed with seafood fillings, perfect for any occasion. Seasoned fish with aromatic herbs and spices, these hand-held delights offer a burst of flavour in every bite. Beyond their delicious taste, these empanadas are incredibly versatile. Whether served as a hearty appetizer at a party, a quick snack on the go, or even a main dish paired with a fresh salad, they cater to any dining experience. Their portability and satisfying flavours make them a crowd-pleasing favourite for all ages and gatherings.
Ingredients
- 1 pack Shortcrust Pastry Sheet
- 2 tbsps olive oil
- 1 onion (peeled and finely chopped)
- 1 red pepper (seeded and finely chopped)
- 1 garlic clove (finely chopped)
- 3 potatoes (peeled and finely diced)
- 1 tsp Paprika
- 1 Tin Tuna (drained)
- 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 2-3 minutes, then pour over the stock
- Simmer until the stock has been absorbed and the potatoes are tender, then season and set aside to cool.
- Roll the pastry out a bit thinner, use a pastry cutter (make at least 6 empanadas) use empanada maker
- Heat the olive oil, wine and water in a pan until hand hot