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Empanadas with tomato, tuna, olives and hard-boiled egg

APPETISERS70 minutes16 people320 calories
1/52/53/54/55/5 (1.000 votes)
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By Ascen Jimenez

Tuna patties

We are going to prepare one of those recipes that can be taken with you to enjoy an informal meal away from home: some juicy tomato dumplings, tuna and onion.

In this case the mass carries butter. It is prepared in a few seconds, specifically in 40 seconds. Then we will have to divide it into portions and spread each one with the rolling pin. That grid in dumplings What you see in the photo I have done with a rolling pin but you can leave them smooth, no problem.

For the filling I have made a sauce with tomato and onion. Then I have added tuna, black olives and hard-boiled egg. You have everything explained in the preparation section.

Empanadas with tomato, tuna, olives and hard-boiled egg

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Some delicious homemade empanadas

Empanadas with tomato, tuna, olives and hard-boiled egg
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: snacks
  • Calories: 320
  • Rations: 16
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 400 g flour
  • A teaspoon of salt
  • 120 g butter in pieces
  • 1 egg
  • 120 g of water
  • 1 teaspoon of wine vinegar

For the filling:

  • A splash of oil
  • A medium onion
  • 500 g of passata
  • Sal Island
  • Pepper
  • Basil
  • A can of canned tuna
  • 8 pitted black olives
  • 2 hard-boiled eggs

Plus:

  • An egg yolk to paint the surface of the empanadas

Preparation

  1. We put the flour, salt and butter in the glass. We program 20 seconds, speed 4.

  2. Add the egg, water and vinegar. we program 20 seconds, speed 5.

  3. Put the dough in a bowl and cover with film. Let rest for approximately 15 minutes.

  4. As a filling I have prepared a tomato and onion sauce in the pan. I put here how I did it.

  5. We put a splash of oil in a frying pan. When it's hot, add the onion and cook over low heat. Add the tomato, salt, pepper and some fresh basil leaves. We let cook to reduce the tomato (it has to thicken).

  6. After about 20 minutes of cooking, turn off the heat and add the drained tuna and the olives chopped in two. We mix.

  7. We divide the dough into 16 portions.

  8. We take a portion of dough and, with a rolling pin, we form a disk of dough. We put a spoon of filling in one of the halves of that disk. We put a few pieces of hard-boiled egg on top.

  9. We close the disk. Before closing it, I have used a cookie cutter that makes the cuts in the dumplings.

  10. We are putting each empanadilla in the oven trays (I have used two trays).

  11. Bake at 200º for 15-20 minutes, until the dumplings are golden.

Notes

I recommend that you prepare the tomato sauce in advance and keep it in the fridge until you are ready to shape the dumplings.

More information - Chives flavored butter


Discover other recipes of: Oven

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     M Carmen said
    August

    Good afternoon Rise! I love the idea of ​​making the filling in the traditional way, because many things, as they are truly delicious, are made in the traditional way and it is quite noticeable in the flavors, such as the good legume dishes made with an express pot, that is not a substitute for it. robot, thanks Ascen for posting your recipes

    Reply to M Carmen
        Ascen Jimenez said
      August

      Thanks to you, M Carmen 🙂 It is always a pleasure to receive your comments. A hug!

      Reply to Ascen Jiménez