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Spanish empanada with tuna and potato

April 2024

This summer empanada is perfect for travelling. When cold, keep in a napkin in a lunch box. Delicious for a picnic, or when travelling, at work, in the car or in the country.

Lunch dish, serves 8.
Preparation time: approximately 20 minutes (plus 20 minutes in the oven).

• 1 onion
• 400 grams of firm potatoes
• olive oil
• 1 packet of tomato frito
• 1 package of pizza-crust dough (+ flour for dusting)
• 3 gherkins (approx. 100 grams)
• 2 tins of tuna in brine
• 2 tablespoons of chopped fresh herbs (oregano/thyme/rosemary)

Preheat oven to 200°C.
Chop the onion. Peel the potatoes and cut in 3/4×3/4 cm cubes. Fry the onion with 1 tablespoon of olive oil in a frying pan for approx. 1 minute. Add the potato cubes and cook for 2 minutes. Add the tomato frito, put a lid on the pan and cook the potatoes al dente in 10-12 minutes.
Meanwhile, make the pizza dough according to the instructions on the package. Chop the gherkins into very small cubes. Drain the tuna. Remove the frying pan from the heat and spoon in the gherkins, tuna and fresh herbs. Season well with salt and pepper. Dust the work surface with flour. Roll out the dough to approx. 0.5 cm. Cut 8 large circles from the dough. Fill each circle with a big scoop of filling. Fold the empanada in half and press the edges with a fork. Bake the empanadas on a lined baking sheet in a preheated oven for 20 minutes until done and golden brown.

Tip: If you want to speed up the process, use dough for quiches from your freezer.


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