Name: Tuna empanadillas recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm 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, coarsely chopped; 0.63 gm smoked paprika; 185g can tuna in oil, drained, flaked; 30.00 ml coarsely chopped green olives; 20.00 ml capers, finely chopped; 2 sheets frozen shortcrust pastry, just thawed; 1 egg, lightly whisked; Aioli, to serve

Tuna empanadillas recipe

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Versatile and simple snack using common ingredients for any occasion.

Ingredients:

1/2 small red capsicum, deseeded, finely chopped
1/2 small green capsicum, deseeded, finely chopped
60g cherry tomatoes, coarsely chopped
0.63 gm smoked paprika
185g can tuna in oil, drained, flaked
30.00 ml coarsely chopped green olives
20.00 ml capers, finely chopped
2 sheets frozen shortcrust pastry, just thawed
Aioli, to serve

Instructions:

Preheat your oven to 200°C (180°C fan forced) and line a large baking tray with baking paper.
In a heated frying pan, sauté onions, red and green capsicums until softened, then add tomatoes and stir until softened. Mix in paprika, transfer to a bowl, and combine with tuna, olives, and capers. Cool for 1 hour before serving.
Cut 9 rounds from each pastry sheet using an 8cm round pastry cutter. Spoon filling onto one half of each round, then fold over and seal by pressing and crimping the edges with your fingertips. Place on a tray and brush lightly with egg.
Bake until golden, about 20 minutes. Serve warm or at room temperature with the aioli.

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