- 6
- 10 mins
- 40 mins
Ingredients
- 2 2 2 tbsp. Extra Virgin Olive Oil
- 1 1 1 medium onion, finely chopped (about 1 cup)
- 2 2 2 tbsp. tbsp. Pimientos, chopped
- 2 2 2 tsp. Minced Garlic
- 2 2 2 cans (4 oz. each) White Tuna in Olive Oil, drained
- 1/4 1/4 1/4 cup Tomato Sauce
- 8 8 2 Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 2 tbsp.)
- 2 2 2 tbsp. finely chopped fresh parsely
- to All-Purpose Seasoning with Pepper, to taste
- 1 1 1 pkg. (11.6 oz.) GOYA® Tapas Hojaldradas - Dough for Turnovers Pastries, thawed
- 1 1 1 egg, beaten
Preparation
Step 1
Heat oven to 375°F. Heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add pimientos and garlic, cook until fragrant, about 1 minute. Stir in bonito, tomato sauce and olives. Using spoon, break up bonito into small pieces. Cook mixture until tomato sauce begins to boil, about 5 minutes more. Stir in parsley; season with adobo; set aside to cool.
Place pastry round on greased foil-lined baking sheet; spoon ¼ cup of bonito mixture in middle of dough round. Using pastry brush, paint beaten egg around edges of dough; place additional dough round on top. Using your fingers, gently press edges of dough together to seal. Repeat with remaining filling to form 6 mini empanadas. Brush beaten eggs over tops. Transfer baking sheet to oven. Cook until dough puffs, turns light golden brown and is cooked through, about 20 minutes. Serve warm.