Tuna Empanada Pie Recipes
TUNA EMPANADA PIE
Empanadas are a South American special. This pie will feed a family using just one can of tuna
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
- Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
- Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
- Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium
EMPANADA PIE
Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Provided by KIMBERJS
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
- Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
- Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
- Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
- Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
- Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
- Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 29.9 g, Fiber 3 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 427.8 mg, Sugar 1.3 g
TUNA EMPANADA PIE
Enjoy a tasty tuna fish pie with this Spanish-inspired recipe. Serve hot, cold or warm with a crisp green salad.
Provided by English_Rose
Categories Savory Pies
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes.
- Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool.
- Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened.
- Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool.
- In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper.
- Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg.
- Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg.
- Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.
Nutrition Facts : Calories 673.6, Fat 40.2, SaturatedFat 11.5, Cholesterol 67.3, Sodium 720.3, Carbohydrate 49.4, Fiber 5.3, Sugar 7.4, Protein 29
TUNA PIE
A curried fish pie which is slightly different what you have had before, it's also a great way for you and your family to get their omega 3's.
Provided by hard62
Categories Australian
Time 50m
Yield 4 Pies, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in saucepan, add curry paste & flour, slowly mix in milk and cook on a medium heat for approx 5 minutes Remove from heat.
- Add grated carrot & spring onions and add in Sealord Tuna.
- Layer 3 sheets of film pasty, spraying each with oil. Foil in half.
- Add 1/4 of the mixture to the pastry sheet. Fold pasty to close pies.
- Repeat the last to steps to make 4 pies.
- Brush top w/ milk & sprinkle w/ sesame seeds.
- Bake at 180c for approx 30-40 minutes.
Nutrition Facts : Calories 404.3, Fat 11, SaturatedFat 2.6, Cholesterol 36.3, Sodium 345.6, Carbohydrate 46.7, Fiber 3.7, Sugar 1.8, Protein 29.4
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