Tuna Empanada Bites
Mini tuna empanadas that are perfect for an appetizer snack board. A tender, flaky crust is stuffed with a savory tuna filling then served with two dips that will please everyone.
Servings: 20 appetizers
Ingredients
For the Crust:
- 1⅓ cups all-purpose flour 160 grams
- ½ teaspoon salt
- 8 tablespoons butter cold; cut into small pieces
- 1 egg yolk
- 4-5 tablespoons cold water
- 2 tablespoons vinegar
Filling:
- 5 ounces canned tuna
- ¼ cup tapenade
- 1 tablespoon fresh chopped parsley
- 1 tablespoon finely snipped fresh dill
- 2 tablespoon finely chopped shallots
- 1 large egg whisked
- 2 ounces Manchego cheese grated
- 1 egg white
For the dips:
- Romesco sauce homemade or store-bought
- Lemon Dill Aioli Sauce
Instructions
For the Crust
- Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible.
- In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
- Turn the pastry onto a lightly dusted work surface and gently shape into a round disc. Wrap in plastic wrap and refrigerate for 2 hours.
For the filling
- In a medium size dish, add the tuna, tapenade and green onions. Whisk the egg with a fork and stir into the mixture. Add the grated cheese and fold into the filling mixture.
Roll and Fill the Empanadillas:
- Remove the pastry from the refrigerator. On a lightly floured work surface, roll the dough to a thickness of ⅛ inch. Cut into 4-inch circles.
- Place the circles of pastry on a sheet of parchment as you cut them. Then gather the pastry scraps and lightly press into a disc, roll and cut.
- In a small dish, prepare the egg wash by whisking the egg and water together.
- Pre-heat the oven to 400°F.
- Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 1 tablespoons of the meat mixture inside; then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork.
- Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
- Whisk the egg white with 1 tablespoon of water. Brush the filled empanadas with the egg wash and bake in the preheated oven for 10-15 minutes until golden brown.
- When cool, arrange on an attractive serving plate/board with your choice of one or two dips.
To serve:
- Serve warm or cold along with romesco sauce and lemon dill aioli sauce for dipping.
Notes
We used
Nutrition
Serving: 1 | Calories: 114kcal | Carbohydrates: 15g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 103mg | Fiber: 1g
