Tuna Empanada

Meal Type: Appetizers, Starters & Sides


  • 2 sheets puff pastry
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 6 cans (80g) Ocean’s Tuna in Olive Oil, drained but with 2 tbsp of olive oil reserved
  • ½ cup green olives, chopped
  • 1 egg, beaten
  • Salt and pepper to taste


  1. Heat 2 tbsp of reserved olive oil in a skillet over medium-low heat.
  2. Add the onion and cook for 5 minutes or until translucent. Add the bell pepper, garlic powder, chili powder, oregano and paprika and cook for 5 minutes or until fragrant.
  3. Add the tuna and green olives and cook for 5 minutes. Add this mixture to a bowl and set aside in the refrigerator.
  4. Preheat the oven to 425°F.
  5. On a lightly floured surface, roll the puff pastry sheets out so you can fit 6 (4.5 inch) circular pieces. Use a cookie cutter to cut out the circles. Reroll the scraps to make extra pieces.
  6. Place 1 ½ tbsp of filling in the middle of each circle. Wet the inside rim with a bit of water and fold the dough over to form a half-circle. Use your fingers to pinch a seal along the outside of each empanada. You can make folds or simply use a fork to firmly seal the edges.
  7. Use a pastry brush to lightly brush each empanada with egg.
  8. Bake for 20 minutes or until golden brown, flipping halfway through.

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