Empanada de tuna

This will serve 4 people as a main dish, with a salad, and can be cut into smaller pieces as an appetizer.

Ingredients:

• 1 sheet store bought Puff Pastry defrosted/chilled (I use Dufour or Pepperidge Farm Puff Pastry)

• 4-6 tbl olive oil

• 1 5 oz. can Tuna packed in Oil - Good quality

• 1 large onion diced

• 1 garlic clove minced

• 2 large fresh tomatoes or 1 15 oz can of diced tomatoes are best substitution, not crushed or pureed.

• 2 tsp fresh parsley minced

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp smoked paprika (optional)

• 1 egg, beaten - for egg wash

• Pinch of finishing salt, if you have some

Preparation:

In a heavy bottom skillet 8 - 10 inches, on medium heat, add oil and heat until hot but not smoking.

Add diced onions, stir until translucent, 5 - 7 minutes.

Add 1/2 tsp salt, half of pepper, and smoked paprika. Add minced garlic and cook an additional about 3 minutes.

Add diced tomatoes to onions, drain the canned tomatoes to avoid adding extra liquid to the onions.

When the tomatoes are broken down and turn the onion mixture a nice rosy red, about 7 minutes, add the can of tuna, stir, then add minced parsley.

Adjust seasoning for salt and pepper.

Cook until all liquid is absorbed, then remove from heat to cool. The entire cooking process should take about 20 - 25 minutes. As the mixture cools, it’s important that there is no excess liquid. That will ruin the pastry.

Preparing the pastry - Preheat oven to 400 Degrees:

• Fold the full sheet in half, then cut through the center to make two rectangular pieces of pastry. You can gently roll them until they are the size of the 1/4 sheet pan.

• One piece will be the bottom, the other will be the top. Place the bottom piece on a 1/4 sheet pan. I do not dock this pastry as the filling is heavy and prevents it from puffing.

• Add tuna mixture to the bottom pastry, leaving room around the edges to seal, about 1 inch.

  • Note: You will see why it’s important that the tuna mixture is dry. If it’s not dry enough it will run, and ruin the pastry.

• Brush the lightly beaten egg around the edge of the pastry where the top pastry will meet the bottom sheet.

• Place the other piece of pastry on top, matching the corners and pressing the outer ridges together to seal the top to the bottom.

• With a small fork, go around the edges to crimp and seal.

• Before the egg wash, you have a chance to decorate the empanada. With the dull side of a knife, you can make some linear designs, being careful not to cut into it.

• Puncture a small slit in the top pastry to release air. It will puff better with a small outlet.

• Brush with egg wash, then sprinkle a little finishing salt or kosher salt over the top.

• Bake at 400 degrees for 25 - 35 minutes, or until top is deep golden brown and has risen.

• Wait about 10 minutes before cutting into it.

• For best cutting results use a knife with a serrated edge.

Note: This recipe can easily be doubled for 8 people as a main dish. Use 2 full sheets of puff pastry and double the filling ingredients. Add 15 - 20 minutes to cook time, or make two smaller 1/4 sheet empanadas.