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Tuna Empanada


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Ingredients

Tuna Empanada

  • Filling Ingredients
  • 45 g olive oil
  • 2 onions, peeled and halved
  • 150 g red capsicum, in pieces
  • 100 g green capsicum in pieces
  • 2 cloves garlic
  • 50 g tomato paste
  • Sea salt to taste
  • 420 g tin tuna, drained
  • Pastry Ingredients
  • 120 g water
  • 50 g olive oil
  • 50 g white wine
  • 50 g Butter
  • 1 tsp sugar
  • 1 tsp yeast
  • 1 tsp salt
  • 450 g bakers flour
  • 1 l ightly beaten egg
  • 6
    1h 5min
    Preparation 20min
    Baking/Cooking 45min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Filling
    Method





    Place
    all ingredients except salt and tuna into TM bowl and chop for 6 seconds on speed 4.  Sauté for 4 minutes at 100ºC on speed 1.



    Add
    salt and tuna and cook a further 5
    minutes
    at 100ºC on speed 1.



    Spread
    mixture out onto large plate or tray to cool completely before using in
    Empanada.







    Pastry
    Method





    Preheat oven to 180oC.

    Place
    water, oil, wine, butter, sugar and yeast into TM bowl and warm for 2 minutes at 37ºC on speed 2.



    Add
    remaining ingredients except for egg and knead for 2 minutes on Interval speedDough mode.



    Tip
    out onto ThermoMat and knead into a ball before dividing in half.



    Roll
    one half dough very thinly and place
    onto lined baking tray.



    Top
    with cooled filling and then top with remaining pastry. Seal edges by pinching.
    Brush whole pie with egg.

    Bake for 30-35 minutes until golden and fragrant.



    This
    dough is perfect for rolling into all shapes, so for this filling a fish shape would
    be great presentation!

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Comments

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  • my 11yo daughter made these

    Submitted by soapcakes on 14. September 2012 - 01:01.

    Love my 11yo daughter made these tonight as part of her school project on Argentina. She doubled the recipe so we did half as a sweet dish. Just used mixed frozen berries and a sprinkle of brown sugar as the filling. She used a half moon shaped cookie cutter as she wanted individual serves.

    Both versions were yummy and she found it very easy to make.

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