Tuna puff pastry empanadas are great for parties and family gatherings! These Puff pastry pockets filled with delicious tuna filling are very easy to make!
Author: Julie Clark
For the Filling:
2Hard Boiled Eggspeeled
A Pinch of Salt & Black Pepper
20ozReady rolled Puff Pastry Sheets
Optional: Egg Wash (1 small egg)beaten
Throw all ingredients in a food processor and pulse until smooth. Taste it and add more seasoning, if needed.
Using a 3 inch circle cutter cut as many circles out of the pastry as possible.
Place a teaspoon of the filling in the centre of each circle. Fold in half and seal with your fingers by pressing the edges together. Place them on your work top and seal the edges.
Transfer empanadas onto a baking tray lined with baking paper. Brush each empanada with egg wash and pierce with a toothpick/skewer several times.
Bake in a preheated oven at 400F for 15 minutes or until golden brown.
Enjoy warm or cold!
Don’t put the cut offs together, knead and roll out with a rolling pin. This would destroy the layers so I suggest you just bake them as they are. If you have some leftover filling, just dip them in it! If you don’t want to use egg wash, you can omit this step.