Recipe: Tuna empanada pie

An empanada is a stuffed bread or pastry baked or fried, popular in many countries in Latin Europe and Latin America. This pie will feed a family using just one can of tuna!

Preparation time: 20 mins

Total time: 1 hr

Serves: 6


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 3-4 medium potatoes, cubed
  • 2 carrots, diced
  • 2 red peppers, diced
  • 1 tbsp smoked paprika
  • 1 tsp each dried oregano and thyme
  • 2 tbsp tomato purée
  • 300 ml vegetable stock
  • 1 (160 g) can Elite tuna in sunflower oil, flaked
  • 500 g pack shortcrust pastry
  • 1 egg, beaten


  1. Heat oven to 200°C.
  2. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening.
  3. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
  4. Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
  5. Roll a quarter of the pastry into a 22 cm circle.
  6. Roll remaining pastry to line a 22 cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
  7. Fill with the tuna mix and top with the pie lid.
  8. Brush the edges with egg then fold over the sides and press down with a fork to seal.
  9. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

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