Empanadas with Tuna, Olives and Goat Cheese
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27 to 27 servings
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.