Tuna Empanada
The tuna empanada recipe has all the same flavors as its meat counterpart but is lighter on your stomach and conscience! Give this recipe a try next time you’re feeling adventurous in the kitchen!
Ingredients
TUNA EMPANADA DOUGH
- 270 g All-Purpose Flour
- 112 g HICAPS Buttercream Gold cut into half-inch cubes
- 1 Whole Egg
- 78 ml Water
- 15 ml Distilled White Vinegar
EMPANADA FILLING
- 1 pc Onions medium size / diced
- 185 g 1 can Tuna / drained
- 1 pc Potato boiled and diced
- 57 g Chef’s Gourmet Premium Cheese
- Salt To taste
- Black Pepper To taste
- CrispFry Frying Fat for deep frying
Instructions
- Combine sifted flour with salt in a large bowl and blend in cold butter until crumbly texture. Set aside.270 g All-Purpose Flour, 112 g HICAPS Buttercream Gold
- Beat together the egg, water and vinegar in a small bowl with a fork.1 Whole Egg, 78 ml Water, 15 ml Distilled White Vinegar
- Add to flour mixture, stirring with fork until just incorporated.
- Knead the mixture to form a dough then set aside. Rest for 1 hour.
- Heat pan and add oil. Saute onion until translucent, add potatoes and cook until soft, add drained tuna flakes.1 pc Onions, 185 g 1 can Tuna / drained, 1 pc Potato
- Add Chef's Gourmet Premium Cheese.57 g Chef’s Gourmet Premium Cheese
- Season accordingly with salt and pepper.Salt, Black Pepper
- Once tender turn off heat.Cool before filling the dough.
- Cut the dough into 8 equal sizes.
- Roll the dough into at least 6 inch diameter.Fold and crimp the edges.
- Add filling into your prepared empanada dough.
- Deep fry at 375 degrees Fahrenheit using CrispFry for 2 mins each side or until lightly golden. Drain on paper towels.
- Serve and enjoy.CrispFry Frying Fat
Video
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