Tuna Empanadas Recipe – How to Make Tuna Pastries

Hi everyone, welcome to Delights to Share, and today’s video is on a my tuna empanadas recipe. You know, an empanada is typically a savory
pastry filled with meats, cheese, veggies, or any combination of the three. They’re very popular in Central America and South America as a snack or a meal. I’ll show you to make the dough and the tuna filling, really delicious, and addictive I have to admit. I’ll start going over the Tuna Filling Ingredients:
I’ll use 2 cans of tuna with its water, chopped onions, any oil; I like olive oil, tomato paste and water. I’ll also use for the tuna filling: raisins,
2 hard boiled eggs, green olives, and for spices I’ll use cumin, garlic powder, and
salt So I begin by heating oil in my frying
pan on medium heat. And to this I add 1 cup of chopped onions and sauté until they are soft and transparent, this takes about 5 minutes. When the onions are done, I add the 2 tablespoons
of tomato paste, and I like to cook the tomato paste for another 2 minutes stirring with the onions and oil. I then add the 2 cans of tuna with all the
water it came with. This tuna is a little chunky. But that’s OK. I’ll just break it up with my spatula and mix it into the onions and tomato paste while And Iet it sautés for another 2 or 3 minutes Then I add the teaspoon of salt, and the half teaspoon of cumin, and a half teaspoon of garlic powder. I stir and then Iadd… a third cup of water. When the juices begin to bubble, this is when I add the raisins. This hot liquid helps the raisins soften up, so they’re not rubbery and hard inside the empanada. Then I let it simmer until most of the liquid begins to evaporate. I then add the half cup of green olives which
I’ve sliced, I give it a stir, and then I add the 2 hard boiled eggs which I chopped into small pieces. I give it a stir as well, and at this point I turn
off the heat and continue mixing all the ingredients. I like to squeeze the egg yolks into the mixture
while I’m stirring so the yolk disappears into the filling, I’ve noticed that this helps
absorb any remaining liquid in the tuna filling. I let the filling cool now. Before I make the dough, I first prep a corn
starch mixture which I’ll use after the dough is made, and this mixture helps create layers
and make the dough flakier. So I just use a fourth cup of corn starch and
2 teaspoons of baking powder, that’s it. Now I’ll start with the actual empanada dough. I mix half cup of water and a half cup of
vegetable oil in the same measuring cup. In a large bowl I add 1 egg and I beat it
with a whisk, then I add that water and oil mixture I just prepared. I continue mixing and I add a teaspoon of salt and I stir. Now the flour, in total, I’m going to use 3 cups of
flour for this recipe, but I add 1 cup at a time, first whisking, then stirring, and finally kneading it with my hands until it becomes a dough. As you can see my first cup I stirred with
the wire whisk since it’s still rather creamy, but when I add the second cup of flour a little
at a time, I switch to a spoon because the mixture becomes denser. Finally I add my third cup of flour a little
at a time and eventually I switch to using my hand so I can begin to knead it, just until
it comes together. Remember that with the oil it has, it begins
to pull away from the sides and it really doesn’t stick to your hands. Once the dough is formed, I’ll start creating
layers in it with that corn starch mixture I just made. I sprinkle flour on my surface and place dough
on it, adding more flour on the dough as well. With a rolling pin I roll it out into a rectangle
of about 15 inches in length and 11 inches in width. Continuously I add flour under the dough and
on the dough so it doesn’t stick. and as you see, it does not have to
be a perfect rectangular shape. Here’s the corn starch mixture I prepared
a while ago. I add handfuls at a time on the top
of the dough and spread it all over to cover the entire surface. Make sure there’s a good quantity of corn starch. Then I start folding the dough from the bottom edge, using 2 inches of dough at a time until I almost reach the upper edge,
and then I bring the upper edge down on the flat roll I’ve created, and seal with my fingers. I then fold it two ends of the roll inward
creating 3 more layers, and I press it together. Here’s my dough, I add more flour to my surface and to my dough, and with the rolling pin, I slowly start rolling out the dough, until I make another rectangle of about 10 inches in length and 8 inches in width. I cut this dough in half because I’m only going to work with one half of the dought at time to make the actual empanada discs. Adding more flour, I roll out this one half of
the dough into a rectangle, until the dough is about an eighth of an inch thick; and this piece of dough is going to come out into about 16 inches in length and 12 inches in width. Here we go. I sprinkle some more flour on the dough, and
I’m ready to cut it into discs, I’m just using a plastic lid from a jar which is about 4
and a half inches in diameter, and once I begin marking the dough, I can remove each disc. And I make sure I sprinkle flour
between each of the discs when I am stacking them up. This way they won’t stick together. With the leftover dough, I bring it all together
and continue rolling it out to make more discs. Out of theses scraps I was able to make about 4 more
discs. and I continue doing this until all the scraps are used. Remember the flour between each of the discs. Now I continue the same process with the other
half of the dough I had cut and set aside, I add flour to my surface, and to the dough. And I roll it out The same way I did with the first half. Until it comes out into a 12 by 16 inch piece of dough, an 1/8 of an inch thick In total, this recipe I was able to make
24 discs, but this amount is really dependent on the size of your disc cutter. Ok, now I preheat the oven to 375 degrees Fahrenheit
and I’m going to start building the empanada, I have water and I brush it all along the
edges of the disc first, this helps to seal the empanada, and then I place about 2 to
3 teaspoons of filling on the disc. Now I fold the disc in half
and press the edges tight to make sure it seals and so the dough on the edges have to be completely flat. Then I make an additional seal by folder the
dough over and over again all along the edges, giving it this nice appearance And it looks even better when you bake it, this technique/design. Let me show you how I do another one, I paint the sides with water, and I place 2 to 3 teaspoons of filling. Here I … think I put too much filling, so I’m just going to scoop out the excess. Yeap, that’s too much, so I’ll just scoop it right out. And then… I squeeze the edges as flat as possible, the flatter the better to make these folds. So I fold it forward and squeeze, I fold forward and squeeze all along the edge It’s get easier with practice. Now with this recipe, I was able to make 14 empanadas with the tuna filling And the leftover discs I put them in the freezer. Next I brush each empanada with a beaten egg
and off to the oven it goes for about 30 minutes at 375 degrees Fahrenheit, until the dough
has slightly browned. And here are the baked, the empanadas are hot from
the oven, so I let them cool them on a rack. Now is the time to taste them, here I’ll break
one in half for you so you can see the dough is flaky with a few layers, and there’s bits of egg,
olives and raisins amidst the tuna. Absolutely delicious. They’re just so good. I hope you try my empanada recipe and if you
liked this video, please give me a thumbs up and don’t forget to subscribe to my channel so I can share more recipes with you. If you have any questions or comments, let me know in the comment section below. Thanks for coming, and bye for now!

Leave a Reply

Your email address will not be published. Required fields are marked *