tuna empanadas

Tuna Emapandas

The inspiration for this recipe departs from the Emapanada Gallega; which is delicious but can be heavy and – if done properly – quite laborious. So instead of the heavy pastry, I opted for pre-made puff pastry (refrigerated and pre rolled), you want it to be ready to use at room temperature.

Heat the oven to 180C degrees.

Start by preparing a Tomato Passata:

To summarise, take a frying pan, add 3 0r 4 tblsp of extra virgin olive oil, an unpeeled garlic clove, grind some black pepper, add a small, finely chopped onion, plus a finely chopped garlic clove together with a small handful of fresh parsley, a chopped red pepper and a little chunk (1 square inch) of chorizo for taste (we’ll remove this later). Cook until browned but not burnt.

Prepare a tin of tomatoes; blend together with a teaspoon sugar, grinded black pepper, salt, basil leaves and a drop of soya sauce. Add to the frying pan with the onion and let reduce, stir regularly until cooked and slightly thickened in texture. It has to have some consistency. Remove from heat, take out the chorizo and let cool down.

Open a tin of tuna (in olive or sunflower oil); remove excess oil and mix with the tomato sauce.

Prepare a sheet (or two!) of puff pastry at room temperature; cut into rectangles (approx 20cm x 10cm). Place the rectangle in a vertical position, flat on your board. Visually divide the rectangle into thirds. Place a big spoon of the mix into the centre of each rectangle. Fold the pastry from the bottom over the mix, then from the top over the bottom fold. Turn back half of the top fold to give a triple thickness of pastry across the centre. Use a whisked egg as ‘glue’ to ensure the pastry sticks together on the overlapping layers. Pinch the outer edges together with your fingers to seal across the side seams.

Take a large oven tray, lightly grease and line with greaseproof paper. Place the parcels on the tray with space between each one. Brush the parcels with the remaining egg to glaze. Sprinkle some pumkin seeds or nuts (pine nuts are good) to decorate.

Put in the centre of the oven for 12 minutes or until golden and puffed.

Remove, let cool / rest for a few minutes and serve.