A traditional Spanish dish for easter or ar an all-year dish from Argentina. You can choose either right. This dish was inspired by a close friend from Argentina, who shared his culture with me all along. Thanks Ariel!
What you need (for 4 empanadas)
- 4 small sized empanada doughs (make them yourself or buy it ready to go)
- 2 cans tuna in olive oil
- 1 small can olives (stuffed with anchovies)
- 1/4 red bell pepper
- 1/4 onion
- 1 tomato
- 1 spoon oregano
- salt & pepper
- 1 small egg
How you do it
Chopp all veggies (including the olives). Heat up a pan and stir-fry tuna with the chopped veggies. Season with salt, pepper, and oregano. Once everything is done wait for the tuna mix to cool down.
Lay out the empanada doughs. Plac 1-2 spoons of tuna-mix in the middle of one side. Fold the other half over it and seal the opening with a fork or overfolding them.
Stir the egg with a brush. Paint the empanadas with some egg. Afterwards bake the empanadas for aprox 25 mins in a 180ºC pre-heated oven.
Serve and enjoy
The Chef Cat 