Friday, November 30, 2012

Empanadillas de Atun (Spanish tuna turnovers)

Empanadillas de Atun

 This recipe is my grandmother's :) a really simple appetizer!

I can only think of praises for this dish: tasty, can be prepared in advanced, frozen, fried or baked! Also great for when you are running short on kitchen supplies ;)

Let's get into the rocket-science of the making! Lol

Tuna turnovers

Empanadillas Atun:
- 1 sheet of Short-crust dough
- 1 can Tuna (med/large in olive oil)
- 1 Onion (medium)
- 1 can Tomato sauce
- 1 egg (lightly beaten)

Onion, Tuna, Tomato mix

Pre-heat oven at 180C (top & bottom). You can also fry these, but this way you get crunchy healthy turnovers ;)

Chop the onion in small cubes, and sweat in a pan over low/med heat (3-4/6).
Once done, set aside to cool over kitchen paper (to soak off excess oil).

Drain oil from the tuna can, cut in small pieces and place inside a bowl. Add sweat onions & tomato sauce, let tuna soak (while you prepare the rest).
Turnovers baking
Roll out the short-crust dough (do not thin out) over a lightly floured counter-top. Cut small circles, with the help of a medium bowl.

Step 1: Place a tablespoon of tuna mixture in one half of the circle's center
Step 2: Brush exterior edge with egg
Step 3: Fold dough over (in half to create a half-moon)
Step 4: With the fork, press to seal the half-moon edge*.

*(At this point you can put the turnovers into a container to freeze. If you do, I would suggest layering cling-film or paper in between so they don't stick together, and can be unfrozen in pieces, as needed).

Finished turnovers
Place the desired turnover on to a baking tray lined with baking paper/mat (or directly onto your AirBake ;) tray <3). Brush turnovers with egg, arrange on tray, and place in the oven.

Bake until light golden color. Serve hot! Another crowd-pleaser than can be prepared in advance ;)

If your guests are not into tuna, you can always to a meat bolognese filling! (just remember to to make the mix too runny)

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