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Tuna Pockets (Empanadas)

Servings 20
Prep Time 1 hour
Cook Time 30 minutes

Ingredients

Dough

  • ½ cup (120ml) oil
  • 100g (4oz) shortening or lard
  • ¾ cup (180ml) water
  • 1 tsp salt
  • 3 ½ cups (500g) all-purpose flour

Tuna filling option 1

  • 1 7oz tuna in oil, drained
  • 1 small onion, diced
  • 1 roasted bell pepper, diced
  • 1 tsp salt
  • 4 tbsp Romesco sauce
  • 1 egg

Tuna filling option 2

  • 1 7oz tuna in oil, drained
  • 1 small onion, diced
  • 1 roasted bell pepper, diced
  • 2 heaping tbsps olive muffaletta (I found mine at Costco)
  • ¼ cup heavy cream
  • 1 egg

Instructions

  • In a medium pot, bring the water to a boil over medium heat. Add the oil and shortening and stir until melted.
  • Place the flour in a mixer bowl with the hook attachment. Turn on the mixer on low and while the engine is running, add the hot liquid gradually. Knead only until the dough comes together. Over kneading will result in a hard and less flaky dough.
  • Wrap the dough in plastic wrap and keep in the fridge for 20 minutes. This allows the gluten to rest and will prevent the dough from shrinking when you roll it out.
  • In the meantime, make the filling. Place all the filling ingredients in a bowl and mix well to combine.
  • Heat your oven to 360F.
  • Remove the dough from the fridge and roll out on parchment paper to ¼ inch thick circle. You don’t need to flour the paper. The dough is oily and doesn’t stick to the paper. Using a cookie cutter or the rim of a cup, cut 8cm diameter circles.
  • Place 1 teaspoon of the filling in the middle of each circle and fold it in half. Pinch the edges together to seal and using your fingertips create decorative dimples along the edge. Alternatively, press the edge using a fork.
  • Arrange the dough pockets on a baking sheet lined with parchment paper and bake in the preheated oven for 30 minutes, until dough turns lightly golden.
Course: Appetizer
Cuisine: Mediterranean, South American
Keyword: empanadas, tuna