I made these delicious tuna empanadas the other day after examining the kitchen for an hour trying to think of what I could make. Luckily I had all the ingredients needed to make them. Making these empanadas is incredibly easy thanks to frozen puff pastry.
Assembling the Tuna Empanadas:
Lay your thawed frozen puff pastry on a clean smooth surface.
I like to smooth out the creases with a rolling pin before cutting it. You can see the difference if you look closely.
Cut the puff pastry sheet right down the middle. Then cut them where the creases were. You will have six equal sized squares.
Spoon the tuna filling onto the squares. Don’t add too much or you won’t be able to close them.
Place the remaining squares over the tuna filling and seal the empanadas closed with your fingers or a fork.
Brush with the melted butter and bake at 350 for 30 min or until golden and crisp.
Instead of using an egg wash to brush on top of the puff pastry before baking I used melted butter. Only because I didn’t have any eggs at the time and thankfully the butter worked just fine! For some spice I used picked jalapenos in the tuna filling but sometimes when I have them I also like to use a few chiles en adobo.
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