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Tuna Empanada
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How to Make Tuna Empanada

Tuna empanada is a savory pastry filled with a flavorful blend of tuna, potatoes, peas, raisins, and cheese, all encased in a flaky, golden crust.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pastry
Cuisine: Filipino
Keyword: tuna empanada
Servings: 12 pcs
Calories: 180kcal
Author: Manny

Ingredients

  • 2 Tbsps. cooking oil
  • 1 pc onion diced
  • 2 Tbsps. garlic minced
  • 2 180 grams cans tuna flakes in oil, drained
  • 1 small pouch afritada mix dissolved in 1 cup water
  • 1/8 cup cooked or canned green peas
  • 1 cup potatoes diced, about half inch cube
  • 1/8 cup raisins
  • 1/8 cup grated cheese

Ingredients for the pastry:

  • 2 1/2 cups flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 8 Tbsps. ice cold water
  • 12 Tbsps. shortening

Instructions

To make the filling:

  • In a pan heat oil, sauté garlic and onion for 2 minutes. Add tuna flakes, sauté for 2 minutes.
  • Add the dissolved afritada mix and potatoes. Simmer until sauce thickens.
  • Add the raisins, green peas and grated cheese simmer for 2 minutes.

To make the Pastry:

  • In a large bowl, combine flour, salt, and sugar together.
  • Add the shortening to flour mixture and blend it until the mixture holds together.
  • Continue kneading and add water one tbsp at a time until the mixture turns into a smooth dough then form a into ball.
  • Dust flour into wax paper and place the dough on top and sprinkle with flour.
  • Place another wax paper on top. Using a rolling pin, start with the center of the dough until it reaches to the edges with small rolling strokes until the dough is flattened into 1/4 inch thick.
  • Cut out 4 inch diameter circles using a cooking cutter mold on the dough.

To assemble the Empanada:

  • Place 1 tablepoonful of the prepared filling at the center of each piece of dough.
  • Fold it forming half moon shape pieces. Twist or flute the edges to seal completely. You can also use a fork and seal the edges by pressing the edges.
  • Arrange them on cookie sheet and brush top with eggwash.
  • Bake at 350°F for about 30 minutes or deep fry until golden brown. Makes 10 to 12 pcs.

Notes

Cooking Tips:

Ensuring a Flaky Crust

To achieve a flaky crust, ensure that the shortening is well-incorporated into the flour mixture until it resembles coarse crumbs. This step is crucial as it creates pockets of fat that melt during baking, resulting in a tender, flaky texture. Additionally, handle the dough as little as possible to prevent overworking, which can make the crust tough.

Perfecting the Filling Consistency

Simmer the filling until the sauce thickens and the potatoes are tender, ensuring a cohesive and flavorful mixture. If the filling is too watery, it may cause the empanada to become soggy and difficult to handle. Let the filling cool slightly before assembling to make it easier to work with and to avoid breaking the dough.

Achieving a Golden Finish

Brush the empanadas with an egg wash before baking to give them a beautiful, golden-brown finish. The egg wash also helps to seal any small cracks in the dough, preventing the filling from leaking out during cooking. For an extra crispy texture, consider sprinkling a light layer of coarse salt or sesame seeds on top before baking.