Tuna Empanadas

Name: Tuna Empanadas
Ingredients: 2 large eggs; 1 tablespoon extra-virgin olive oil; 1/2 small yellow onion, chopped; 2 cloves garlic, minced; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/8 teaspoon crushed red pepper; 5 ounces spinach, chopped; 1 5-oz. can tuna in oil, drained; 1/4 cup pitted green olives, chopped; 1 teaspoon lemon juice; 1 17.5-oz. box frozen puff pastry, thawed

12 ingredients

5 steps

Ingredients

2 large eggs
1 tablespoon extra-virgin olive oil
1/2 small yellow onion, chopped
2 cloves garlic, minced
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
5 ounces spinach, chopped
1 5-oz. can tuna in oil, drained
1/4 cup pitted green olives, chopped
1 teaspoon lemon juice
1 17.5-oz. box frozen puff pastry, thawed

Directions

1

Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.
2

Preheat oven to 325°F. Warm oil in a skillet over medium-high heat. Saute onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; saute 1 minute.
3

Add spinach to skillet by the handful, stirring after each. Increase heat to high. Saute 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
4

Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
5

Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.