Oct 28
Bread, pizza, quiches & sandwiches | Fish, seafood & shellfish | Tapas bar | Traditional Spanish Recipes
Empanadillas de atún – Tuna patties
There must be something in the tuna… is this an obsession? Two dishes in a row with tuna… do you believe the body is wise and tells us what we need to eat? If so, why does it sometimes tell me to eat a chips’ bag? Whatever the answer is; try this empanadillas and your body will be satisfied!
It might look like a huge round panzerotti but instead of using pasta, we prepare patties with (check the ingredients here), however, this time I bought the dough at the supermarket to get them done faster. The stuffing is a sofrito added to some boiled egg and tuna preserved in olive oil.
See how juicy it looks inside? Mmmmm… the crispy envelope and the delicious stuffing make these patties a wonderful choice for a kids party, a picnic or a tapa.
Now that Halloween is here, you could also stuff them with squash or sweet potato if you like. And eat them immediately after you take them out of the oven or let them cool down and eat fresh… both ways will please your soul and tummy!
We’ve got stormy weather here and getting the pictures done with daylight it’s been really hard! In this last one the patties are on the top of a ladder just by the window :D.
Recipe
Ingredients for 8 round empanadillas: 16 patties, 1 can of tuna in olive oil, 4 ripe tomatoes or 8 spoons of canned tomato, 2 boiled eggs, 2 medium onions, 1 big green pepper, salt, black ground pepper and olive oil.
- Start the sofrito with the onion (cut in small dices), when transparent, add the pepper (cut the same way), and after add the tomatoe. Stir and cook at medium heat for 10 to 15 minutes or until the tomato starts loosing its water. Sprinkle some salt and pepper and reserve.
- Prepare the patties over a clean surface.
- Boil the eggs and peel when cold. Grate them and reserve. Open the tuna can.
- Preheat the oven at 140 to 150 ºC.
- Only when the sofrito is cold, place a bit in the middle of each patty, add a bit of egg and a bit of tuna and cover with another patty. Use a fork to get them sealed.
- Place a piece of oven paper on the oven tray and put the patties on it. Bake until they become a bit golden.
- Leave the tray on the kitchen counter and if you can stand the smell, eat them cold, if you don't... go for it!
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Comments
No doubt in my mind that this would be delicious my friend:D
Sabroso! And very simple if you use canned tuna. Me gusta.
Wonderful presentation.
Que delicia…I always look forward to your posts. I am always making empanaditas and you just gave me an idea for my next batch.
Saludos!
Norma
I love these – they look reasonable to make and entirely delicious.
me ha dado un hambre y eso que es tempra, una pregunta, usaste esas masitas para empanadas? se ven buenísimas, a mi hija le encanta el atún, xgloria