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Empanadas de atún: recipe illustration
Appetizers & nibbles

Empanadas de atún

Argentine turnovers filled with tuna, onion and olives, with a golden, crisp pastry. They're very popular as a starter and on picnics.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

897 kcal per serving

Protein
40.3 g
Carbohydrates
90 g
of which sugars
6.2 g
Fat
39.4 g
Fiber
7.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the dough with the flour, lard, salt, egg and lukewarm water, knead for 5 minutes and let it rest in the cool for 30 minutes.
  2. Sauté the sliced onion and bell pepper in the oil for 8 minutes, until tender.
  3. Drain the tuna, flake it and add it to the pan with the chopped olives, paprika and pepper. Cook for 3 minutes, then let it cool.
  4. Preheat the oven to 200 °C. Roll out the dough and cut out 12 cm discs.
  5. Put a spoonful of filling on each disc, fold into a half-moon and seal the edges with a fork.
  6. Brush with beaten egg, prick the top and bake for 18 to 20 minutes, until a nice golden colour.

Variations and tips

Olive-free version. Replace the olives with a spoonful of rinsed capers for a more maritime taste.

Using what you can find. If you're short on pastry, use ready-made shortcrust discs.

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Original Ecomely recipe.