MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chipotle Tuna Empanadas
Categories: Seafood, Pastry, Chilies, Vegetables
Yield: 12 Empanadas
15 oz (3 cans) Bumble Bee Prime
- Fillet Albacore Tuna with
- Chipotle & Olive Oil
1 lg Hard boiled egg; chopped
1 tb Adobo; to taste (opt)
3/4 c Chopped fresh cilantro
3 tb Chopped green olives
3 tb Capers
Salt
Empanada dough
1 lg Egg; beaten
Set oven @ 375+:F/190+:C.
In a medium bowl, use a fork to combine tuna, adobo,
cilantro, olives and capers well. Add salt to taste.
Pinch off a 2" ball of empanada dough and, on a clean
surface, roll dough into a circle about 1/8" thick. Use
a cookie cutter, knife or an inverted glass to cut out
5" to 6" circle (don't stress about being too exact).
Place about 2 heaping tablespoons of tuna filling in the
center of the circle (you can use more or less depending
on the size of your dough circle; again, don't stress
about being exact). Dip your fingers in water and
moisten all around the edge of the circle before folding
the dough over to seal, pressing gently first with your
fingers, then with a fork. Repeat with remaining dough
and filling. Place finished empanadas on a parchment
lined cookie sheet.
Use a pastry brush to lightly coat the top of the
empanadas with whisked egg. Bake empanadas for 15-18
minutes, until golden brown. Let cool and serve warm
or cool completely and store in the fridge for up to 3
days or in a sealed ziplock in the freezer for up to 3
months.
NOTE: While there is nothing in this that is unsafe for
younger children, I save this for kids 12+ mos, which
is when I first introduce meat protein, especially fish
where there's any concern about mercury. Also, this
chipotle tuna packs heat!
Makes enough filling for 12 empanadas
from One Hungry Mama
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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