Galician-Style Empanada

By carvalhohm

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

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

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.