Tuna and olive empanaditas

Tuna and olive empanaditas

4.2 9 ratings

Prep. 35min

Total 4 h 5min

30 pieces

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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