Tuna and Goat Cheese Empanadillas
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil
- 5 tablespoons minced onions
- 6 ounces canned tuna in olive oil
- 4 ounces goat cheese
- 3 ounces pimento stuffed olives, chopped
- 5 tablespoons toasted pine nuts
- 5 tablespoons capers, chopped
- 1 teaspoon paprika
- salt and pepper, to taste
- 2 garlic cloves, peeled and minced
- 16 ounces puff pastry, defrosted if frozen
directions
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic and sauté for about 5 minutes or until softened.
- Remove from the heat and set aside.
- Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
- On a floured surface, roll out the pastry to 1/8 inch thickness.
- Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, re-rolling the dough sheets if necessary.
- Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water.
- Fold the dough over the mixture to form a crescent.
- Pinch the edges of crescent to seal the dough closed.
- Use the back of a fork to further press the edges of the dough together.
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