Tuna and Olive Empanadas
Photography Aaron McLean.
These Argentinean pies are tender pastry pockets that can be filled with meats and vegetables or, as I have here, with tuna and olives.
INGREDIENTS
Pastry
175 grams plain flour
¼ teaspoon sea salt
70 grams butter, melted
1 egg
milk to glaze
caraway seeds for sprinkling (optional)
Filling
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
½ teaspoon sea salt
½ teaspoon each ground cumin and smoked paprika
¼ teaspoon chilli flakes
1 cup crushed tomatoes
115 gram tin tuna in oil, drained and flaked
¼ cup roughly chopped pitted green olives
2 tablespoons chopped coriander or parsley
2 eggs, hard-boiled
METHOD
Preheat the oven to 180°C fan bake.
Filling: Heat the oil in a sauté pan and cook the onion, garlic and salt until tender. Stir in the spices then the tomatoes. Simmer for 5 minutes then add the tuna, olives and coriander. Simmer until the mixture has reduced and is thick. Cool completely before using.
Pastry: Combine the flour and salt in a bowl. Whisk the butter and egg together then stir into the flour to make a soft dough.
Tip onto the bench and knead gently for 1 minute.
Divide the dough into 8 pieces.
Roll each piece into a 14cm circle and place a spoonful of the tuna mixture in the centre. Slice each egg into 4 and place one slice on top of the filling.
Brush the edges with milk then bring the sides up and make small pleats to seal. Place on a lined baking tray and brush with milk and caraway seeds, if using.
Bake for 20 minutes until the pastry is golden and crisp. Makes 8
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126
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