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Tuna Empanadas Recipe – How to Make Tuna Pastries



Hi everyone, welcome to Delights to Share, and today's video is on a my tuna empanadas recipe You know, an empanada is typically a savory pastry filled with meats, cheese, veggies, or any combination of the three

They're very popular in Central America and South America as a snack or a meal I'll show you to make the dough and the tuna filling, really delicious, and addictive I have to admit I'll start going over the Tuna Filling Ingredients: I'll use 2 cans of tuna with its water, chopped onions, any oil; I like olive oil, tomato paste and water I'll also use for the tuna filling: raisins, 2 hard boiled eggs, green olives, and for spices I'll use cumin, garlic powder, and salt So I begin by heating oil in my frying pan on medium heat And to this I add 1 cup of chopped onions and sauté until they are soft and transparent, this takes about 5 minutes

When the onions are done, I add the 2 tablespoons of tomato paste, and I like to cook the tomato paste for another 2 minutes stirring with the onions and oil I then add the 2 cans of tuna with all the water it came with This tuna is a little chunky But that's OK I'll just break it up with my spatula and mix it into the onions and tomato paste while And Iet it sautés for another 2 or 3 minutes Then I add the teaspoon of salt, and the half teaspoon of cumin, and a half teaspoon of garlic powder

I stir and then Iadd a third cup of water When the juices begin to bubble, this is when I add the raisins

This hot liquid helps the raisins soften up, so they're not rubbery and hard inside the empanada Then I let it simmer until most of the liquid begins to evaporate I then add the half cup of green olives which I've sliced, I give it a stir, and then I add the 2 hard boiled eggs which I chopped into small pieces I give it a stir as well, and at this point I turn off the heat and continue mixing all the ingredients I like to squeeze the egg yolks into the mixture while I'm stirring so the yolk disappears into the filling, I've noticed that this helps absorb any remaining liquid in the tuna filling

I let the filling cool now Before I make the dough, I first prep a corn starch mixture which I'll use after the dough is made, and this mixture helps create layers and make the dough flakier So I just use a fourth cup of corn starch and 2 teaspoons of baking powder, that's it Now I'll start with the actual empanada dough I mix half cup of water and a half cup of vegetable oil in the same measuring cup

In a large bowl I add 1 egg and I beat it with a whisk, then I add that water and oil mixture I just prepared I continue mixing and I add a teaspoon of salt and I stir Now the flour, in total, I'm going to use 3 cups of flour for this recipe, but I add 1 cup at a time, first whisking, then stirring, and finally kneading it with my hands until it becomes a dough As you can see my first cup I stirred with the wire whisk since it's still rather creamy, but when I add the second cup of flour a little at a time, I switch to a spoon because the mixture becomes denser Finally I add my third cup of flour a little at a time and eventually I switch to using my hand so I can begin to knead it, just until it comes together

Remember that with the oil it has, it begins to pull away from the sides and it really doesn't stick to your hands Once the dough is formed, I'll start creating layers in it with that corn starch mixture I just made I sprinkle flour on my surface and place dough on it, adding more flour on the dough as well With a rolling pin I roll it out into a rectangle of about 15 inches in length and 11 inches in width Continuously I add flour under the dough and on the dough so it doesn't stick

and as you see, it does not have to be a perfect rectangular shape Here's the corn starch mixture I prepared a while ago I add handfuls at a time on the top of the dough and spread it all over to cover the entire surface Make sure there's a good quantity of corn starch Then I start folding the dough from the bottom edge, using 2 inches of dough at a time until I almost reach the upper edge, and then I bring the upper edge down on the flat roll I've created, and seal with my fingers

I then fold it two ends of the roll inward creating 3 more layers, and I press it together Here's my dough, I add more flour to my surface and to my dough, and with the rolling pin, I slowly start rolling out the dough, until I make another rectangle of about 10 inches in length and 8 inches in width I cut this dough in half because I'm only going to work with one half of the dought at time to make the actual empanada discs Adding more flour, I roll out this one half of the dough into a rectangle, until the dough is about an eighth of an inch thick; and this piece of dough is going to come out into about 16 inches in length and 12 inches in width Here we go

I sprinkle some more flour on the dough, and I'm ready to cut it into discs, I'm just using a plastic lid from a jar which is about 4 and a half inches in diameter, and once I begin marking the dough, I can remove each disc And I make sure I sprinkle flour between each of the discs when I am stacking them up This way they won't stick together With the leftover dough, I bring it all together and continue rolling it out to make more discs Out of theses scraps I was able to make about 4 more discs

and I continue doing this until all the scraps are used Remember the flour between each of the discs Now I continue the same process with the other half of the dough I had cut and set aside, I add flour to my surface, and to the dough And I roll it out The same way I did with the first half Until it comes out into a 12 by 16 inch piece of dough, an 1/8 of an inch thick In total, this recipe I was able to make 24 discs, but this amount is really dependent on the size of your disc cutter

Ok, now I preheat the oven to 375 degrees Fahrenheit and I'm going to start building the empanada, I have water and I brush it all along the edges of the disc first, this helps to seal the empanada, and then I place about 2 to 3 teaspoons of filling on the disc Now I fold the disc in half and press the edges tight to make sure it seals and so the dough on the edges have to be completely flat Then I make an additional seal by folder the dough over and over again all along the edges, giving it this nice appearance And it looks even better when you bake it, this technique/design Let me show you how I do another one, I paint the sides with water, and I place 2 to 3 teaspoons of filling Here I

think I put too much filling, so I'm just going to scoop out the excess Yeap, that's too much, so I'll just scoop it right out And then

I squeeze the edges as flat as possible, the flatter the better to make these folds So I fold it forward and squeeze, I fold forward and squeeze all along the edge It's get easier with practice Now with this recipe, I was able to make 14 empanadas with the tuna filling And the leftover discs I put them in the freezer

Next I brush each empanada with a beaten egg and off to the oven it goes for about 30 minutes at 375 degrees Fahrenheit, until the dough has slightly browned And here are the baked, the empanadas are hot from the oven, so I let them cool them on a rack Now is the time to taste them, here I'll break one in half for you so you can see the dough is flaky with a few layers, and there's bits of egg, olives and raisins amidst the tuna Absolutely delicious They're just so good

I hope you try my empanada recipe and if you liked this video, please give me a thumbs up and don't forget to subscribe to my channel so I can share more recipes with you If you have any questions or comments, let me know in the comment section below Thanks for coming, and bye for now!

Source: Youtube

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