Tuna Empanadas: A Delicious Italian Appetizer
Empanadas, traditionally a Spanish dish, are perfect as appetizers or snacks. In this version, the crispy dough is filled with a flavorful tuna filling that combines the rich taste of tuna with the sweetness of peppers and the savory touch of paprika. These empanadas are ideal for gatherings or as a delightful treat to serve to your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 210g |
| Water | 70g |
| Lard (Strutto) | 50g |
| White wine vinegar (Aceto di vino bianco) | 3g |
| Fine salt (Sale fino) | 1 pinch |
| Canned tuna in oil (Tonno sott’olio) | 150g |
| Red onions (Cipolle ramate) | 200g |
| Red bell peppers (Peperoni rossi) | 100g |
| Canned peeled tomatoes (Pomodori pelati) | 65g |
| Fresh parsley (Prezzemolo) | to taste |
| Smoked paprika (Paprika affumicata) | to taste |
| Lard (Strutto) | 15g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 15g |
| Fine salt (Sale fino) | 1 pinch |
| Sunflower oil (Olio di semi di girasole) | to taste |
Instructions
-
Prepare the Dough:
- Begin by forming a mound of all-purpose flour on your work surface. Create a well in the center and add the lard and a pinch of salt.
- Slowly pour in the warm water and mix until the dough begins to come together.
- Knead the dough until it forms a smooth ball. Set aside to rest for at least 30 minutes.
-
Make the Filling:
- While the dough is resting, prepare the filling. Peel and chop the red onions and red bell peppers into small cubes.
- Drain the tuna from its oil and set aside.
- In a large skillet, melt the lard and heat the olive oil over medium heat. Add the chopped onions and sauté for about two minutes until they become translucent.
- Add the red bell peppers and continue to cook for another 2-3 minutes until the peppers soften and the mixture reduces slightly.
- Stir in the drained tuna, then season with salt and smoked paprika to taste. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
- Remove from heat and transfer the filling into a bowl. Allow it to cool before using.
-
Assemble the Empanadas:
- Once the dough has rested, roll it out on a lightly floured surface until it is about 1.5mm thick. You can use a rolling pin or a pasta machine to achieve the desired thickness.
- Use a 12 cm round cutter to cut out 18 dough circles.
- If you are not using the dough immediately, wrap the discs in plastic wrap and refrigerate them.
-
Fill and Seal:
- Place one dough circle on your work surface. Add a spoonful of the tuna filling to the center of the circle.
- Fold the dough in half to cover the filling and press the edges together firmly to seal the empanada.
- For a decorative touch, use your fingers to create a crimped edge, or seal the edges by pressing with the tines of a fork.
-
Fry the Empanadas:
- Heat sunflower oil in a deep pan over medium-high heat. You want the oil to reach around 160°C (320°F).
- Fry the empanadas in batches, 1 or 2 at a time, for about 4-5 minutes or until golden brown and crispy.
- Once fried, remove the empanadas from the oil and drain them on paper towels.
-
Serve:
- Once the empanadas are golden and crispy, serve them immediately. They are perfect as a tasty appetizer or snack. Enjoy the delightful crunch of the dough paired with the savory tuna filling!
Nutritional Information (per serving, 1 empanada)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 20g |
| Protein | 6g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 200mg |
These tuna empanadas are sure to be a hit at your next gathering! Crispy on the outside and flavorful on the inside, they capture the essence of Mediterranean flavors while offering a unique twist on a classic dish. Make them ahead of time, refrigerate the dough discs, and fry them just before serving to maintain their crispiness.
