Empanadas de Atún// COCINANDO CON JULIET

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon provides healthy omega-3s, while sardines are often less expensive.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought pie crust

Whole wheat dough adds fiber, while pie crust is a budget-friendly option.

Prepare empanada dough and refrigerate until needed.

Heat olive oil in a skillet over medium heat.

Sauté chopped onion and bell pepper until soft, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in canned tuna, chopped tomato, sliced black olives, and spices; cook for 3-4 minutes.

Remove from heat and mix in chopped hard-boiled eggs and parsley.

Add lemon juice and season with salt and black pepper to taste.

Roll out empanada dough on a floured surface to desired thickness.

Cut dough into circles using a cutter or glass.

Place a spoonful of the tuna mixture in the center of each circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Brush the tops with egg wash for a golden finish.

Bake in a preheated oven at 375°F until golden brown, about 20-25 minutes.

Alternatively, deep-fry until golden and crispy, about 3-4 minutes per side.

Cooking Techniques

Spice Level:

Allergens