Empanadas

Name: Empanadas
Total time: 50 min
Yield: 4
Cuisine: American, Latin America, Central America, Mexican, South America, Argentinian
Ingredients: 1 onion; 1 yellow Bell pepper; 0.5 bunch parsley; 1 can Tuna in oil; salt; 2 Tbsps olive oil; 0.5 tsp Chili powder; 450 grams frozen Puff pastry dough (10 slices); 1 egg yolk; 2 Tbsps milk

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Health Score:

82 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

731

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	731 cal.	(35 %)
Protein	15 g	(15 %)
Fat	60 g	(52 %)
Carbohydrates	35 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	2.5 g	(8 %)

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more nutritional values

Vitamin A	0.5 mg	(63 %)
Vitamin D	2.7 μg	(14 %)
Vitamin E	9.8 mg	(82 %)
Vitamin K	26.1 μg	(44 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	5.9 mg	(49 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	52 μg	(17 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	6.9 μg	(15 %)
Vitamin B₁₂	1.4 μg	(47 %)
Vitamin C	64 mg	(67 %)
Potassium	366 mg	(9 %)
Calcium	57 mg	(6 %)
Magnesium	40 mg	(13 %)
Iron	1.4 mg	(9 %)
Iodine	27 μg	(14 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	27.7 g
Uric acid	95 mg
Cholesterol	202 mg
Complete sugar	4 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 onion; 1 yellow Bell pepper; ½ bunch parsley; 1 can Tuna in oil; salt; 2 Tbsps olive oil; ½ tsp Chili powder; 450 grams frozen Puff pastry dough (10 slices); 1 egg yolk; 2 Tbsps milk

How healthy are the main ingredients?

olive oil parsley onion salt

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Preparation steps

Rinse the peppers, cut in half, remove the seeds and cut into small cubes. Peel and finely chop the onion. Rinse the parsley, shake dry and chop. Drain the tuna. Heat the olive oil and sauté the onion. Add the tuna and peppers and fry for 2 minutes while stirring. Season with salt, chili powder and parsley and let cool. Preheat the oven to 200°C (approximately 400°F).

Thaw the puff pastry. Halve into 20 rectangles. Line a baking sheet with parchment paper. Fill each rectangle with 1 teaspoon of filling on one half, fold over the other half and press the edges firmly together with a fork. Spread onto the baking sheet at some distance apart. Mix the egg yolk with the milk and brush the surface of the empanadas. Bake 25 minutes until crispy.