Empanada

    Empanada is a stuffed baked pastry that is very common in Spain and some Latin American countries.  A different version of empanada is empanadillas, that are smaller and have a semicircle shape and are sold in bakeries all over the country. They are typically eaten as a breakfast or late afternoon snack.

 

    Another day I’ll show you how to make empanadillas from scratch; but today I wanted to teach you how to make a very easy, quick, and delicious empanada using store bought dough.  I got this recipe from my friend Miriam, who always made this delicious treat when we got together at her place.

   
    This empanada is stuffed mainly with tomato and tuna, but there are endless possibilities when stuffing an empanada, such as spinach, peas and onions, octopus (yeah, you read it right) and even cockles if you travel to the north of Spain.
   
    I use puff pastry to make this tapa because it is already sold in 2 separate sheets (one for the top and one for the bottom) and it has that buttery flavor that goes so well with the tomato and tuna.

    I also included a video of the step-by-step process if that helps!



So, get your ingredients together and join me in the making of this wonderful dish!

Here’s what you will need:

MATERIALS:

-          Frying pan (to cook the tomato)

-          Cookie sheet or any oven proof tray

-          Oven (preheat at 400F)

-          Small pot to hard boil the eggs

-          Bowl and whisk to beat the egg

-          Plate to serve

INGREDIENTS:

-          One package of puff pastry sheets (2 sheets included)

-          1 can of diced tomatoes (14.5 oz)

-          2 large eggs

-          An additional egg to brush the pastry before baking

-          A can of tuna in water or olive oil (5 oz)

-          ½ cup of diced green olives

-          Olive oil

-          Salt

 

HOW TO PREPARE IT:

1.       Start by defrosting the puff pastry sheets according to instructions in the box (about 40 min).

2.       Meanwhile boil the 2 eggs and put them aside to cool.  When ready, chop them in small pieces.

3.       In a frying pan, heat up 1 tbsp. of olive oil and add the diced tomatoes, previously drained of excess liquid.  Add salt to taste and cook for about 10 minutes.  Be aware that the tuna and olives are already going to make the filling salty.

 

4.       Meanwhile, beat 1 egg and set aside for later.

 

 

5.       Chop the green olives in small pieces.

6.       Once the tomato is cooked, mix it in a bowl with the hard boiled eggs, the can of tuna (drained), and the diced green olives.

 

 

7.       Set a sheet of the puff pastry (now defrosted) on a previously greased baking sheet and poke some holes on it with a fork (to prevent it from puffing too much).

 

 

8.       Pour the mixed ingredients on top and spread them all over the surface allowing a ½ inch margin on the sides.

9.       Cover with the second sheet of pastry and using a fork seal bottom and top pieces together (Watch video for clarification).  This will ensure that all the stuffing remains inside the dough when baking.

10.   Poke some more holes on the top sheet of pastry and brush it with the egg to give it that nice golden color when it’s cooked.

11.   Place it in the preheated oven (at about 400F) and bake for about 20 minutes.  Start checking on it after 15 minutes and take out of the oven when the top is golden.

 

 

12.   Set aside on a plate and let it cool before serving.  Cut in 9 equal pieces and enjoy!