Prep 1 hr
Cook 20 mins
It is important not to use water-packed tuna for this, it will not work for the filling, purchase tuna packed in olive oil ONLY! This should give you between 50-60 small empanaditas, you can prepare (not bake) them up to 1 week ahead and freeze, place them on a baking sheet in one layer when frozen transfer to a ziploc freezer bag/s, these are perfect to serve at a get together or to have handy in your freezer for a late-nite snack! You will need a 2-1/4-inch round cookie or biscuit cutter for this. These are really good!
- 1 (6 ounce) canlight tuna in vegetable oil, undrained (use oil-packed tuna only!)
- 1 small onion, finely chopped
- 1 tablespoon fresh minced garlic (optional)
- 1⁄2-3⁄4 cup finely chopped pimento stuffed olive
- 2 tablespoons drained capers, rinsed and finely chopped
- black pepper
- seasoning salt (or use white salt)
- 2 sheets frozen puff pastry, thawed
- Set oven to 400 degrees.
- Prepare an ungreased large baking sheet.
- Drain the oil from the tuna into a skillet; add in onion and garlic; saute over medium heat until softened (about 3 minutes).
- In a bowl mash the tuna with a fork, then add in the onion/garlic mixture (with the tuna oil) along with the olives and capers.
- Season with black pepper and seasoned salt.
- Roll out the pastry sheet on a lightly floured surface into a 13-inch square.
- Cut out 30 rounds with a floured cookie or biscuit cutter (discard any trimmings).
- Put about 1/2 teaspoon of the tuna mixture in the center of each round.
- Hold the filled round in the palm of your hand, then moisten edge with a finger dipped in water.
- Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
- Transfer the Empanaditas to prepared baking sheet, then press back of a fork onto the border to crimp.
- Form more Empanaditas with the remaining dough and rounds.
- Bake (middle oven rack) for about 20 minutes.
- Cool on the baking sheet on a rack for 10 minutes.