Empanadas de Atún–Tuna Empanadas
Ok, so that’s fun to say, isn’t it? lol Fun to say, and fun to eat! 
Looking for something simple and packed with flavor? This is just the ticket. Active work time is only about 15 minutes, the rest is just bake time. Empanadas are great for lunch, or for a snack, and are great the next day…perfect to take with you wherever you need to go. They’re even good cold, so are perfect picnic fare! When we had the sailboat, I’d make these all the time to take with for a day out on the water. You can make them up ahead of time, and they keep really well. Empanadas can be made into a pie, like I’ve done here, or if you’re feeling feisty, go ahead and make them into individually sized empanadas, for a quick bite, or a great party appetizer.
Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 red pepper, diced
3 sprigs thyme
1 bay leaf
salt and pepper to taste
1 1/2 cups tomato sauce (or pure)
1 pound (1/2 kilo) light tuna, drained and flaked
pastry for 2 pie crusts (either homemade or store bought)
1 egg, beaten
Preparation:
Heat oil and saute garlic first until golden.
Add onion and pepper and saute until tender.
Add thyme, bay and tomato sauce and season with salt and pepper.
Cook about 5 minutes on medium heat.
Add tuna and stir until combined.
Remove from heat and remove thyme sprigs and bay leaf.
Spread half of the pastry on a baking sheet.
Cover with tuna mixture, leaving a 1″ border.
Top with remaining pastry and seal edges.
Brush pastry with beaten egg and poke a few ventilation holes.
Bake at 400ºF/175ºC for 20-30 minutes or until golden.
Y en español:
Ingredientes:
3 cucharadas de aceite de oliva
3 dientes de ajo, majados
1 cebolla, picada
1 pimiento rojo picado
3 ramos tomillo
1 hoja laurel
sal y pimienta al gusto
1 1/2 vasos tomate frito (salsa de tomate o puré de tomate)
2 láminas de masa quebrada
1 huevo, batido
Elaboración:
Calentar el aceite y dorar los ajos.
Añadir la cebolla y el pimiento y freir hasta que estén blandos.
A continuación, añadir el tomillo, laurel y salsa de tomate.
Salpimentar.
Cocinar unos 5 minutos.
Añadir el atún escurrido y desmenuzado y mezclar bien.
Extender 1 lámina de masa y cubrir con la mezcla de atún, dejando unos centimetros al border.
Tapar con la segunda lámina de masa y cerrar bien por los lados.
Pintar con huevo batido, y abrir unos agujeros en la superficie.
Hornear a 175ºC durante unos 20-30 minutos, o hasta que esté dorada.
Don’t forget! Only 5 days left to enter the free cookbook drawing!
Nikki this look so yummy!! My mom make a big empànada with chicken (from Spain too) my grand ma come from Asturias and this look delicious! xxGloria
Comment by Gloria — May 13, 2008 @ 1:54 pm
I love tuna empanadas. However, I made some tilapia empanadas the other day and they were delicious. Have you ever made puff pastry empanadas? those are the best!
Y en español:
Chica tu eres la bomba! Jeje
Comment by Ben — May 13, 2008 @ 2:02 pm
I can see that the pie might be quicker to prepare when serving many. It sure does sound GOOD with a capital G. I have also tagged you for a Top 10 MEME Nikki. It is a very timeconsuming one so I would certainly understand if you haven’t the time, but do check out my Top 10 when you have a chance:D
Comment by Bellini Valli — May 13, 2008 @ 2:03 pm
ok fine, i’ll eat it.
Comment by furiousball — May 13, 2008 @ 2:14 pm
OMG, how great does that look? I remember you always making these to bring out on the boat–it’s great to finally see it!
Comment by Elle — May 13, 2008 @ 3:06 pm
Our Argentinian friend makes empanadas all the time for their parties. I’ve not attempted them yet, but these do look quite good!
Comment by RecipeGirl — May 13, 2008 @ 4:14 pm
yummy! i’d love some of that please..you’re always putting up such great stuff that’s got real homey-feel to it.x
Comment by diva — May 13, 2008 @ 5:17 pm
I love empanadas! I’ve never had them with tuna… need to try it out!
Comment by Chuck — May 13, 2008 @ 10:32 pm
Looks Yummy in the Tummy
Comment by Chinya — May 13, 2008 @ 10:58 pm
i’ve never seen empanadas as anything other than little bites, but the sloth in me is very excited by this pie notion.
Comment by grace — May 13, 2008 @ 11:15 pm
That empanada looks nice and golden brown. I like the patterns on it. I did not know that empanadas got so big.
Comment by Kevin — May 14, 2008 @ 12:44 am
Tuna empanadas - a fabulous addition to the repetoire for me since I have vegetarians that I’m never full rounded on. Oh sure - dinner isn’t a big deal but snacks, lunches etc. are always a problem unless it’s bagels and something. This, I love and I don’t think I’ll have to break a huge sweat making them
Comment by gizmar — May 14, 2008 @ 2:06 am
Hey-these look great! I’m hosting an empanada event this month-will you join us!? Estoy feliz que he encontrado tu blog!-Rebecca
Comment by Rebecca — May 14, 2008 @ 4:01 am
Hi Gloria! With chicken? That’s gotta be goooooood!
Ben, tilapia would be delicious! And Puff pastry? Makes everything better.
Tú eres la bomba también, chico! ,)
Valli, so true…with a family of my size, it’s easier to make giant empanadas. lol Thank you so much for the tag, too!
Van, heee! Ok. I’ll set you a plate.
Thank you, Elle! Ah, what memories…the boat. I can’t say I miss it too much, though. lol
Thank you, RecipeGirl!
Comin’ right up, Diva! Thank you!
Chuck, oh yes! Do! They are so good with tuna.
Thank you, Chinya!
Hee Grace! Great minds…great minds…
The little ones are easy to do, just time consuming, hence, the gigantic version. 
Thank you, Kevin! Yep, they can get to be enormous! We can get pre-made ones here at bakeries that are about the size of a pizza, but this one is even bigger than that…I used the whole oven sheet for this one.
Giz, these are *perfect* snack food! For snacks, you could even do a sort of “stick” version…make a rectangle with the dough and spread the mixture down the center…then seal the edges, and bake…sort of like a breadstick, but filled.
Thank you so much for the invitation, Rebecca! I’d love to join you.
Gracias a tí, por visitarme cielo! Voy a mirar tu blog ahora. 
Comment by nikki — May 14, 2008 @ 11:37 am
That looks fabulous, Nikki. I’m drooling over here!
Comment by Patricia Scarpin — May 14, 2008 @ 12:45 pm
Hi! This recipe is a keeper for me. These were a favorite of me and my husband when we we’ve been in spain. Aren’t the ‘quick bite appetizer’ version called empanaditas? That’s what we’ve eaten. ONe thing that traveling to Spain and Italy has done for me (besides the other 1 million things!) is made me revisit tuna as a lovely thing to eat in many things OTHER than a salad! great recipe.
Comment by We Are Never Full — May 15, 2008 @ 1:17 pm