- 1 tablespoon olive oil
- 2 x 112g tins tuna (drained weight)
- 2 small shallots (very finely chopped)
- 1 large clove garlic (finely chopped) or ½ teaspoon smoked garlic
- Small handful green olives (destoned and finely chopped)
- ½ teaspoon ancho chilli powder
- 1 teaspoon Chilean alino blend
- 1 large hard-boiled egg (chopped)
- 2 eggs
- Salt and pepper
- 375g pack of pre-rolled shortcrust pastry
How to make
Remove the pastry from the fridge to allow it to return to room temperature. In a medium frying pan heat the oil over a medium heat and fry the onion until it becomes translucent. Add the garlic and olives and fry for another 2-3 minutes. Add the drained tuna and mix in the ancho chilli and the Chilean alino blend. Remove from the heat and turn into a medium bowl. Add the hard-boiled egg and gently stir together. Season with salt and pepper. Mix in 1 of the eggs (lightly beaten) and set aside.
Unwrap the pre-rolled pastry and cut into circles (approx. 14cm). Cut round a saucer if required. Put a couple of tablespoons of the tuna filling into the centre of each pastry circle and brush the edges of the pastry with a little of the remaining egg (beaten). This will help to seal the contents into the empanada. Fold them over to make a semi-circle and pinch the edges together to seal.
Place on a baking tray (either lightly greased or lined with baking paper) and brush with the rest of the beaten egg.
With the oven temperature still at 190c, bake the empanadas for about 25 minutes or until golden. These can be served warm or allowed to cool. Perfect with a few vine ripened tomatoes.