The filling goes together in minutes and the pastry is absolutely idiot-proof. You can even pack any leftover empanadas into a lunch box to take to school or work.
1 184-g can flaked tuna, drained
1/2 cup pimento-stuffed olives, chopped
1/4 cup pine nuts
1 113-g pkg goat cheese, (or, if you prefer, cream cheese)
2 green onions, chopped
1 garlic clove, minced
1 tsp paprika
salt, to taste
black pepper, to taste
1 1/2 397-g pkgs frozen puff pastry, thawed in the refrigerator
Preheat the oven to 400F (200C). Have ready two cookie sheets.
In a bowl, mix together the tuna, olives, pine nuts goat cheese, green onions, garlic and paprika. Taste the mixture and add salt and pepper if you think it's needed.
Remove the puff pastry dough from the refrigerator. Each full package contains 2 blocks of dough; use 1 whole package and half of the second so that you have 3 blocks of dough (rewrap and refreeze the remainder to use another time).
Working with 1 block of dough at a time, roll it out on a lightly flavoured surface to a 12 in (30 cm) square. Using a sharp knife or pizza wheel (easier), cut the dough into 9 squares (3 rows in each direction). Place about 2 tsp (10 mL) of the tuna mixture in the middle of 1 square. Moisten the edges of the square lightly with water, then fold diagonally to form a triangle. Press the edges firmly together with a fork. Place on a baking sheet. Repeat with the remaining dough and filling. If all goes well, there should be enough filling to make 27 empanadas.
Place in oven and bake for 15 to 20 minutes or until puffed and lightly browned. Serve immediately, with salsa if desired. Or let cool and serve at room temperature.
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