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Empanada Recipe with Tuna & Tomatoes
Here's my favorite empanada recipe then: crunchy and light baked dough pockets filled with a spicy tuna and tomato mixture... A great snack or lunch idea!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 10 people
Calories per serving 198 kcal
Ingredients
- 2 ½ cups plain flour (312 g)
- 8 oz unsalted butter (225 g), cold and diced
- 1 tsp caster sugar
- 6 to 8 tbsp ice water
- salt
Instructions
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In a blender add the plain flour together with the caster sugar and a pinch of salt. Also add the diced cold butter.
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Pulse the ingredients well into a coarse crumble. Then one by one add a couple of tablespoons of ice cold water to the blender and pulse in between. I added 7 spoonfuls in total.
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Blend until you end up with a crumbly dough that is not too sticky or wet.
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Transfer the dough onto a floured surface and then knead it well for a couple of minutes. Add extra flour or water if necessary. Once the dough is smooth, wrap it in cling film and let it rest in the fridge for 45 minutes while you are making the tuna filling for the empanada.
