Empanada Gallega de atún (Masa casera)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: homemade dough

Whole wheat dough adds fiber and nutrients.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein without cholesterol.

Prepare the empanada dough and set aside.

Preheat the oven to 375°F (190°C).

Heat vegetable oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper and cook until softened, about 2-3 minutes.

Stir in drained tuna, chopped green olives, and diced hard-boiled eggs.

Mix in mayonnaise, cumin, paprika, salt, black pepper, and lime juice until well combined.

Remove from heat and let the filling cool slightly.

Roll out the empanada dough on a floured surface.

Cut circles from the dough and place a spoonful of filling in the center of each.

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

Place the empanadas on a baking sheet lined with parchment paper.

Brush the tops with oil or egg wash for a golden finish.

Bake in the preheated oven for 20-25 minutes until golden brown.

Serve warm with a side of salsa or dipping sauce.

Cooking Techniques

Spice Level:

Allergens