Tuna Empanadillas Recipe

Make these as a snack, a starter or a lunchbox filler - either way, theyre easy, light and made from ingredients you probably have lying around.

The ingredient of Tuna Empanadillas Recipe

• 1 tbs olive oil
• 1 small brown onion finely chopped
• 1 2 small red capsicum deseeded finely chopped
• 1 2 small green capsicum deseeded finely chopped
• 60g cherry tomatoes scratchily chopped
• 1 4 tsp smoked paprika
• 185g can tuna in oil drained flaked
• 1 1 2 tbs scratchily chopped green olives
• 1 tbs capers finely chopped
• 2 sheets frozen shortcrust pastry just thawed
• 1 egg lightly whisked
• aioli to relief

The Instruction of tuna empanadillas recipe

• preheat oven to 200u00b0c 180u00b0c fan forced line a large baking tray with baking paper
• heat the oil in a frying pan greater than medium heat grow onion and red capsicum and green capsicum cook stirring occasionally for 3 4 minutes or until softened mount up tomato cook stirring for 3 minutes or until softened trouble in paprika transfer to a large bowl disquiet in the tuna olive and capers set aside for 1 hour to cool completely
• use an 8cm round pastry cutter to cut 9 discs from each pastry sheet divide the filling in the middle of in the midst of 1 half of each pastry disc fold higher than unshakable half to cover filling use your fingertips to press edges together to seal subsequently next gently aim to crimp transfer to the prepared tray brush with a little egg
• bake for 20 minutes or until golden benefits tender romantic or at room temperature in the same way as the aioli

Nutritions of Tuna Empanadillas Recipe

calories: 414 187 calories
calories: 29 3 grams fat
calories: 8 7 grams saturated fat
calories: 28 4 grams carbohydrates
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calories: 9 3 grams protein
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