Flaked Fish Empanadas

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Flaked Fish Empanadas
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Health Score:
75 / 100
35 min.
ready in 55 min.
Ready in


For the pastry
1 cup all-purpose flour
2 Tbsps vegetable oil
1 egg yolk
vegetable oil
all-purpose flour (for the work surface)
For the filling
1 clove garlic cloves (finely chopped)
1 small onion (finely chopped)
2 Tbsps vegetable oil
4 Tomatoes (peeled and diced)
0.333 cup pitted black olives (cut into rings)
1 cup Tuna (tinned, in own juice, drained)
4 Tbsps melted butter
How healthy are the main ingredients?
Tunagarlic cloveonionTomato

Preparation steps

Sieve the flour into a bowl and sprinkle with a pinch of salt. Create a well in the middle and add the oil, egg yolk and 75 ml lukewarm water to the well. Knead from the middle using the dough hooks of an electric mixer until a smooth, pliable dough is formed. The dough should not stick to the bowl. Shape into a ball and place on a plate. Brush with oil, wrap in cling film and leave to rest for 1 hour at room temperature.
To make the filling, fry the garlic and onion in hot oil. Add the tomatoes and olives, season with salt and ground black pepper and simmer on a medium heat for around 5 min. Stir in the tuna. Remove the sauce from the heat and leave to cool
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Dust a tea towel with flour and place the dough in the middle. Roll out into a rectangle and cut out circles (approx. 7 cm in diameter). Place some of the filling the middle of each circle, brush the edges with water and fold in half pressing the edges firmly together.
Place the pasties on the prepared baking tray, brush with the melted butter and bake for 15-20 min until golden brown.