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Tuna and olive empanaditas

Tuna and olive empanaditas
4.3 8 ratings
Prep. 35min
Total 4 h 5min
30 pieces
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Ingredients

  • water
    500 g
  • whole egg
    2
Tuna filling
  • lemon zest no white pith (5 x 1 cm)
    2 pieces
  • garlic cloves
    2
  • olive oil
    50 g
  • brown onion cut into halves
    150 g
  • red capsicum deseeded and cut into eighths
    100 g
  • green capsicum deseeded and cut into eighths
    80 g
  • canned crushed tomatoes drained
    200 g
  • pitted Kalamata olives sliced
    80 g
  • sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • canned tuna in oil drained
    185 g
Pastry
  • olive oil
    90 g
  • water
    100 g
  • dry white wine
    40 g
  • sea salt
    ½ tsp
  • self-raising flour
    350 g
  • egg lightly beaten for brushing
    1

Difficulty

easy

Nutrition per 1 piece

Sodium 237.5 mg
Protein 3.8 g
Calories 477 kJ / 114 kcal
Fat 6.7 g
Fiber 0.9 g
Saturated fat 1.2 g
Carbohydrates 9.2 g

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