Spicy Tuna Empanadas

cook 30 mins
  • 375 g (12 oz) ready-rolled puff pastry
  • 200 g (7 oz) can tuna in spring water, drained
  • 100 ml (3 1/2 fl oz) shop-bought tomato pasta sauce
  • 1 teaspoon smoked paprika
  • 1 ready-roasted red pepper,chopped
  • 1 egg yolk, beaten
  • salt and pepper
  • Use a small dinner plate, about 15 cm (6 inches) in diameter, to cut out 4 rounds from the pastry. Mix together the tuna, tomato sauce, paprika and red pepper. Spoon about 2 tablespoons of the mixture on to one side of each circle.
  • Brush around the edge of each pastry round with a little of the egg. Fold over the pastry, squeeze out any air and use your hands or a fork to seal the edges. Place on a baking sheet and brush all over with more of the egg.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until crisp.
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