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
- 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