Tuna Empanada

Tuna Empanada
Photo by Patricia Heal


  • 1 medium green bell pepper
  • 1 17.3-ounce package frozen puff pastry
  • 1 medium onion
  • nonstick vegetable-oil spray
  • 1 pound high-quality canned Spanish tuna packed in olive oil
  • 2 large hard-boiled eggs
  • 2 cloves garlic
  • + 4 more ingredients
    • 2 medium plum tomatoes
    • 1 large egg
    • 2 ounces thinly sliced Serrano ham or prosciutto
    • 1 tablespoon olive oil

Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with s...

View full recipe at Epicurious


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