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
- 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
- Heat oven to 200°C.
- Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening.
- Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
- Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
- Roll a quarter of the pastry into a 22 cm circle.
- Roll remaining pastry to line a 22 cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
- Fill with the tuna mix and top with the pie lid.
- Brush the edges with egg then fold over the sides and press down with a fork to seal.
- 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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