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Tuna Empanadillas
This Starter or Tapas dish is rather like mini Pasties
This version uses Tuna but could use any cooked meats or quorn adding tomato purée

Makes about 20 Empanadillas
Preparation Time 30 minutes

Make (or buy ready made) 700gr Shortcrust Pastry
2 160gr tins of tuna in tomato
1/2 red onion finely chopped
1/2 red or green pepper finely chopped
2 teaspoons of capers
8 black olives, stoned and finely chopped
1 egg, beaten for glazing
1 Tablespoon of grated Parmesan Cheese

1. Pre-heat oven at 180C
2. Mix together the tuna, onion, pepper, capers and olives
3. Roll out pastry and cut rounds of about 10-12cm diameter
4. Combine left over pastry, roll out and cut more rounds using up all the pastry
5. Put a heaped teaspoon of the Tuna mixture on each round of pastry
6. brush the edges of each round with the glaze and fold over in half
7. Seal the edges and press together with the tignes of a fork
8. Brush each pasty with the egg glaze and sprinkle with a little Parmesan
9. Place the pasties on a greased baking tray or baking parchment
10. Bake for around 20 minutes until lightly golden
11. Serve warm or cold (Can be warmed in a microwave)