Tuna empanada

spanishsabores.com

Catherine Delaloye

subheading: Empanada Dough:

1 egg

1 teaspoon baking soda

½ cup olive oil

½ cup Spanish hard cider a dry cider or a dry white wine

½ teaspoon salt

2 ¼ cups of flour you may need more to roll the dough later

1 egg separated

subheading: Empanada Filling:

1 large onion chopped

1 cup of roasted red peppers drained and roughly chopped

1.5 cups of tomate frito a homemade tomato sauce made with sautéed tomato, garlic, onion and pepper that is pureed with a bit of sugar -- you can substitute diced tomatoes and one tablespoon brown sugar

2 tablespoons of olive oil

14 ounces of canned tuna drained

24 chopped green olives the manzanilla variety if buying in Spain

2 hard boiled eggs chopped

1 teaspoon Worcestershire sauce or anchovy paste you can always mash up a cured anchovy here

1 tablespoon honey

1 teaspoon sweet paprika

1 teaspoon cumin

Salt to taste

Directions at spanishsabores.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer