Tuna Empanadas

Name: Tuna Empanadas
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 18
Ingredients: Type 00 flour 1.8 cups; Water warm 0.3 cup; Lard 3 ½ tbsp; White wine vinegar ½ tsp; Fine salt 1 pinch; Tuna in oil (drained weight) 5.3 oz; Yellow onions 7.1 oz; Red peppers 0.67 cup; Peeled tomatoes 0.3 cup; Parsley to taste; Smoked paprika to taste; Lard 0.5 oz; Extra virgin olive oil 1 tbsp; Fine salt 1 pinch; Sunflower seed oil to taste

it de fr es br

186

Calories per serving

Energy Kcal 186
Carbohydrates g 10.1
of which sugars g 1.2
Protein g 3.7
Fats g 14.6
of which saturated fat g 2.91
Fiber g 0.6
Cholesterol mg 9
Sodium mg 138

Lactose Free

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 10 min
Makes: 18
Cost: Low
Note + 30 min. of dough resting in the refrigerator

PRESENTATION

Recipe by
Matias Perdomo

Tuna empanadas bring a bit of Argentina’s vibrant street food right into your kitchen. Really, they do. What makes these tuna hand pies special is how the tender filling blends with the flaky, golden crust. Folks in Argentina often get creative with the fillings, but classic touches like sweet peppers and soft onions? Always crowd-pleasers.

Thing is, making empanada dough just right is a skill—getting it moist and stretchy so it wraps up the filling without splitting. Pretty much what Chef Matias Perdomo does. His take switches the usual beef for tuna empanadas, showing just how flexible this snack can be. Some cooks even mix in unexpected extras, like gorgonzola cheese or sautéed leeks. For real, the twist gives it a rich, almost creamy bite.

Every region in Argentina has its own favorites, but the dough? That’s where the magic really happens. A batch of baked tuna pastries like these always disappears fast at family parties or casual get-togethers. Truthfully, one thing people love about this easy tuna empanada recipe is how it lets you experiment. You can swap in a different cheese or toss in some fresh herbs. Seriously good stuff.

Whether you’re using canned tuna for a quick weeknight meal or making a big platter for a holiday table, these tuna empanadas work as a snack, appetizer, or even a full meal if you make them big enough. That crispy crust with its savory, golden look is just begging to be dipped into a tangy sauce or eaten right out of the oven.

And look, because they’re portable and not too fussy, tuna hand pies are a hit at picnics or for packed lunches, too. This dish fits right in with the big flavors of Latin American cuisine, giving you a new way to enjoy savory pastries that feel both familiar and fresh. With a little practice—and patience—homemade empanadas like these can become your go-to for something different, easy and always delicious. Whether you’re a seasoned cook or just starting out, these empanadas are sure to bring a smile. Really, really sure.

INGREDIENTS

186

Calories per serving

For the dough (for 18 empanadas): Type 00 flour 1.8 cups (210 g); Water 0.3 cup (70 g) - warm; Lard 3 ½ tbsp (50 g); White wine vinegar ½ tsp (3 g); Fine salt 1 pinch

For the filling: Tuna in oil 5.3 oz (150 g) - (drained weight); Yellow onions 7.1 oz (200 g); Red peppers 0.67 cup (100 g); Peeled tomatoes 0.3 cup (65 g); Parsley to taste; Smoked paprika to taste; Lard 0.5 oz (15 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt 1 pinch

For frying: Sunflower seed oil to taste

Preparation

How to prepare Tuna Empanadas

To make the tuna empanadas, first prepare the dough: make a well with the flour on the work surface, then add the lard 1, salt 2, and vinegar 3 in the center.

Add warm water 4 and knead until you obtain a smooth and homogeneous dough 5. Form a ball 6 and let the dough rest in the refrigerator for 30 minutes.

In the meantime, prepare the filling: clean and dice the peppers 7 and onions 8, then drain the tuna. In a pan, melt the lard in the oil and sauté the onion for a couple of minutes 9.

Add the peppers 10 and cook over moderate heat for another 10 minutes; the vegetables should lose about 50% of their volume. Add the tomato sauce 11, then continue to sauté for a couple of minutes to dry out the mixture well. At this point, add the drained tuna 12 and mix, breaking it up with a spoon.

Adjust the salt and season with paprika 13 and parsley 14. Mix again and transfer the filling to a bowl 15.

Take the dough and roll it out to a thickness of 1/16 inch; you can use a rolling pin or a pasta machine 16. Cut out 18 disks with a 4 3/4 inch round cutter 17. If not using immediately, wrap them in plastic wrap and store in the refrigerator 18.

Place a dough disk on the work surface and add a spoonful of filling to the center 19. Fold the disk in half and press the edges with your fingers to seal them 20, then make pleats to create the typical braid 21. Alternatively, you can seal the edge by pressing with the prongs of a fork.

After forming the empanadas, heat plenty of seed oil in a small pan to a temperature of 320°F. Fry 1 or 2 pieces at a time for 4-5 minutes 22. Drain the empanadas when they are golden brown 23 and place them on absorbent paper to remove excess oil. Your tuna empanadas are ready to be enjoyed 34!

Storage

Tuna empanadas can be stored in the refrigerator for one day and reheated in the oven before serving. If you wish, you can prepare the dough disks in advance, seal them with plastic wrap, and store them in the refrigerator for one day.

If you used fresh ingredients, you can freeze the raw empanadas, making sure to cover them well with plastic wrap to prevent the dough from cracking. You can fry the empanadas directly from frozen, but it's preferable to also add an oven step to ensure the filling is hot.

Tip

Lard makes the dough particularly crumbly and crispy, but it can be replaced with the same amount of butter, margarine, olive oil, or seed oil according to taste. The vinegar is used to give elasticity.

For cooking the filling, you can use the oil from the canned tuna instead of extra virgin olive oil.

For baking, you can try baking them at 375°F for 15 minutes, adjusting based on the characteristics of your oven.

For the translation of some texts, artificial intelligence tools may have been used.