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How to Make Tuna Empanada

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Pastry
Cuisine: Filipino
Servings: 10 to 12 pcs
Author: Manny

Ingredients

  • 2 Tbsps. cooking oil
  • 1 pc. onion diced
  • 2 Tbsps. garlic minced
  • 2 180 grams cans tuna flakes in oil, drained
  • 1 small pouch afritada mix dissolved in 1 cup water
  • 1/8 cup cooked or canned green peas
  • 1 cup potatoes diced, about half inch cube
  • 1/8 cup raisins
  • 1/8 cup grated cheese

Ingredients for the pastry:

  • 2 1/2 cups flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 8 Tbsps. ice cold water
  • 12 Tbsps. shortening

    Instructions

    To make the filling:

    • In a pan heat oil, sauté garlic and onion for 2 minutes. Add tuna flakes, sauté for 2 minutes.
    • Add the dissolved afritada mix and potatoes. Simmer until sauce thickens.
    • Add the raisins, green peas and grated cheese simmer for 2 minutes.

    To make the Pastry:

    • In a large bowl, combine flour, salt, and sugar together.
    • Add the shortening to flour mixture and blend it until the mixture holds together.
    • Continue kneading and add water one tbsp at a time until the mixture turns into a smooth dough then form a into ball.
    • Dust flour into wax paper and place the dough on top and sprinkle with flour.
    • Place another wax paper on top. Using a rolling pin, start with the center of the dough until it reaches to the edges with small rolling strokes until the dough is flattened into 1/4 inch thick.
    • Cut out 4 inch diameter circles using a cooking cutter mold on the dough.

    To assemble the Empanada:

    • Place 1 tablepoonful of the prepared filling at the center of each piece of dough.
    • Fold it forming half moon shape pieces. Twist or flute the edges to seal completely. You can also use a fork and seal the edges by pressing the edges.
    • Arrange them on cookie sheet and brush top with eggwash.
    • Bake at 350°F for about 30 minutes or deep fry until golden brown. Makes 10 to 12 pcs.