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Ingredients
- Dough:
- 3 cups (13.5 oz./383 g.) cold whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (4 oz./115 g.) cold butter
- 1/2 cup (4 fl. oz/63 ml.) cold milk
- 2 cold eggs plus 1 beaten egg to brush on empanadas
- Tuna Filling:
- 7 oz. ( 200 grams) drained canned tuna
- 2/3 cup (129 g. can) drained canned peas
- juice of 1/2 small lime
- 1/2 cup plus 2 tablespoons (150 ml.) drained, home made cooked salsa
Preparation
Step 1
Dough:
Mix flour, baking soda and salt in a food processor, pulsing 3 or 4 times.
Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible.
Add milk and 2 eggs and process just until a ball of dough forms. Do not over-mix.
Handling as little as possible, roll into a ball and divide into two pieces. Refrigerate while mixing tuna filling.
Tuna Filling:
Lightly blend all ingredients in a small bowl. Set aside.
Empanadas:
Pre-heat oven to 350 deg. F. (180 C.) Oil large baking sheet.
Roll out one ball of dough on a floured surface to 1/8″ (.32 cm.) thick.
Use a 5″ (12.7 cm.) round shape as a cutter and cut out circles from rolled dough, then do the same with the second ball of dough. Roll out scraps and cut more rounds of dough.
Spoon one heaped tablespoon of tuna filling on one half of dough circle.
Overlap dough, forming a half circle.
Moisten lower edge of dough with water.
Press with a fork to seal edges. Place on baking sheet.
Brush empanadas with beaten egg.
Pierce crust with a fork to allow steam to vent.
Bake for 20-25 minutes, or until golden brown. Serve hot or at room temperature.