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Spicy Tuna Empanadas

21st.Century.Chef's picture
Ingredients
  Albacore tuna 3 Ounce (1 pouch, Premium,Chunk Light)
  Canned diced green chilies 4 Ounce, drained (1 can)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 can)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Hard cooked egg 1 , chopped
  Hot pepper sauce 1⁄4 Teaspoon
  Mild thick chunky salsa 1⁄4 Cup (4 tbs) (plus additional salsa)
  Refrigerated pie crusts 30 Ounce (2 packages, 15-ounce each)
Directions

In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper and hot pepper sauce; toss lightly with fork. Add 1/4 cup salsa and toss again; set aside. Following directions on package, unfold pie crusts (roll out slightly with rolling pin if you prefer thinner crust); cut 4 circles, 4 inches each, out of each crust. Place 8 circles on foil-covered baking sheets; wet edge of each circle with water. Top each circle with 1/4 cup lightly packed tuna mixture. Top with remaining circles, stretching pastry slightly to fit; press edges together and crimp with fork. Cut slits in top crust to vent. Bake in 425°F oven 15 to 18 minutes or until golden brown. Cool slightly. Serve with additional salsa.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Snack
Method: 
Baked
Ingredient: 
Tuna
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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