Leftover boiled tuna is mixed with onion and tomato, then sealed inside small dough discs folded into half-moons and baked. Made in a small size, these empanadas are easy for kids to hold and can be frozen to reheat whenever needed.
Cook 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, and let it cool.
Spoon a dessertspoon of filling into the centre of each small dough disc, moisten the edges with egg and fold into a half-moon.
Bake in an oven preheated to 200°C until golden, about 20 minutes.
Press the edges firmly with a fork when sealing the discs, or the filling will leak out in the oven. Allergens: contains fish (tuna), egg, gluten (pastry).
If you freeze the empanadas before baking, adding about 5 extra minutes to the oven time ensures the frozen dough cooks through in the centre too.
Admin DadaGastro · verified in test kitchenAmpanadaları 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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