Baked Tuna Empanada

Name: Baked Tuna Empanada
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 onion; 1 long sweet red pepper; 8 cherry tomatoes; Puff pastry; Smoked paprika; 1 cup tomato pure (passata); 1 tea spoon olive oil; 2 tins tuna chunks; Boiled egg white; Beaten egg

Jose Navarro @jnavarro

Bristol

Spanish classic

Jose Navarro @jnavarro

Bristol

Spanish classic

Saved

Ingredients

1 hour

4-6 servings

1onion
1long sweet red pepper
8cherry tomatoes
Puff pastry
Smoked paprika
1 cuptomato pure (passata)
1 tea spoonolive oil
2 tinstuna chunks
Boiled egg white
Beaten egg

Saved

Steps

1 hour

1

Add chopped onion in a fried pan with olive oil. Fry in low heat until soft.
2

Once the onion is done, add the red pepper and keep it in low heat
3

Add the chopped tomatoes
4

Optionally, add a tea spoon of smoke paprika.
5

Add the tuna chunks and mix
6

Add the tomato pure and the boiled egg white and mix.
7

Spread the mix in the puff pastry. Cover it with another layer of pastry. Roll over the edges.
8

Using a brush, spread beaten egg over the pastry. Using a fork, poke the top layer.
9

Introduce it in a preheated oven at 180 degrees. Once is brown on the top, take it out and leave it rest 10 minutes before serving.