Leftover boiled tuna is mixed with onion and tomato, filled into small rounds of dough, folded into half-moons, and baked. These mini empanadas are easy for children to hold and can be frozen and reheated as needed.
Sauté the onion in olive oil until soft. Add the tomato and cook for 3 more minutes, then remove from the heat.
Mix the boiled tuna with the sauce and salt, then let the filling cool.
Place one 5 ml measure of filling in the center of each small dough round. Moisten the edges with beaten egg and fold into a half-moon shape to seal.
Bake the empanadas in an oven preheated to 200°C / 390°F for 20 minutes, until golden brown.
Press the edges firmly with a fork to seal the dough, or the filling may leak out in the oven. Allergens: contains fish (tuna), eggs, and gluten (dough).
Ampanadaları dondurucuya koyup üç gün sonra pişirdim, editör notundaki gibi süreye 5 dakika ekledim ve ortası tam kıvamında pişti. Çocuklarım küçük boyunu çok sevdi, elleriyle rahatça tuttular.
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