Empanadas are great with a beer, for brunch, for parties and to take on picnics. Make or buy the pastry, cook the filling, fold and seal, then bake in the oven or deep-fry.
2 tbsp olive oil
1 onion, finely chopped
1 green capsicum, chopped
1 green chilli, sliced
200g canned chopped tomatoes
2 tbsp tomato paste
1 tsp smoked paprika
225g tuna in oil, drained
8 green olives, roughly chopped
2 hard-boiled eggs, roughly chopped
2 tbsp chopped parsley
1 tbsp lemon juice
4 sheets shortcrust pastry, thawed
1 egg, beaten
1. Heat the olive oil and cook the onion, capsicum and chilli for 10 minutes until softened.
2. Add the tomatoes, tomato paste, paprika, sea salt and pepper and cook for 10 minutes or until thick and sludgy.
3. Fold in the tuna, olives, hard-boiled eggs, parsley and lemon juice and leave to cool.
4. Heat the oven to 200C. Place the pastry on a work bench and cut into 10cm (small) or 13cm (medium) circles. Place one tablespoon of filling on each one, brush the edges with water, and bring them together to seal. Crimp them with the tines of a fork, brush the tops with beaten egg and bake for 20 to 25 minutes until golden. Eat warm.
- See a photo gallery about how to fold and edge empanadas here.