Name: Tuna Empanada
Yield: Makes 8 servings
Ingredients: 1 tablespoon olive oil; 2 medium plum tomatoes, seeded, finely chopped; 1 medium green bell pepper, finely chopped; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked; 2 large hard-boiled eggs, peeled, sliced; Nonstick vegetable oil spray; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 2 ounces thinly sliced Serrano ham or prosciutto; 1 large egg, beaten to blend (for glaze)

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Tuna EmpanadaPatricia Heal

In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.

Recipe information

Yield
Makes 8 servings

Ingredients

1 tablespoon olive oil

2 medium plum tomatoes, seeded, finely chopped

1 medium green bell pepper, finely chopped

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked

2 large hard-boiled eggs, peeled, sliced

Nonstick vegetable oil spray

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

2 ounces thinly sliced Serrano ham or prosciutto

1 large egg, beaten to blend (for glaze)

Preparation

Step 1
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
Step 2
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
Step 3
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

Nutrition Per Serving

Per serving: 402.7 kcal calories

50.6 % calories from fat

22.7 g fat

6.1 g saturated fat

108.9 mg cholesterol

25.1 g carbohydrates

2.0 g dietary fiber

3.9 g total sugars

23.1 g net carbohydrates

22.8 g protein

#### Nutritional analysis provided by Bon Appétit

TagsEmpanada Savory Pie and Tart Spanish European Tuna Fish Seafood Main Dinner Nut Free Make Ahead Baking Bon Appétit

Recipe notes

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