Original Tuna and Egg Empanadas: The Most Delicious Crispy Savory Pastry
If you're looking for a memorable Mediterranean snack or dinner, this traditional tuna and egg empanada recipe is the perfect choice. These classic savory pastries feature a rich and flavorful empanada filling made with flaked tuna, hard-boiled eggs, sliced olives, and a thick tomato sauce, all encased in an incredibly crispy golden pastry.
Making your own flaky empanada dough from scratch gives this dish a unique flavor compared to using store-bought dough. It creates a wonderful contrast between the soft, savory filling and the crispy pastry crust. This recipe yields 12 to 15 medium-sized empanadas, making them perfect for family gatherings, making ahead, or as a delicious weeknight snack.
Why Does This Savory Empanada Recipe Work?
- A perfectly balanced filling: A combination of protein-rich tuna, boiled eggs, and a rich tomato sauce provides an authentic taste of coastal Spain.
- An extremely flaky crust: Using cold butter cubes ensures a light and flaky pastry texture that bakes to a beautiful golden color.
- A crowd-pleasing offering: Beautifully designed with a traditional braided edge (repulgue) or an easy fork curl.
First Step: Prepare and Cut the Shortcrust Pastry
- 3 cups of pastry flour
- 100 grams of cold butter (cut into small cubes)
- One large egg
- A teaspoon of salt
- Half a teaspoon of sugar
- From half a cup to three-quarters of a cup of ice water (as needed)
Instructions:
In a large bowl, combine the flour, salt, and sugar. Add the cubed cold butter and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Beat the egg and add it to the mixture. Gradually add the ice water, stirring until the dough comes together. Cover and refrigerate.
After the dough has rested, roll it out on a lightly floured surface to an even thickness of 2-3 mm. Using a round cutter or a small plate (10-12 cm in diameter), cut out equal circles. Gather the remaining dough, press it gently together, let it rest briefly, then roll it out again to cut out the remaining circles.
Step Two: Preparing the Filling and Stuffing the Pastries
- Two cans of tuna (well drained of oil or water)
- 3 to 4 hard-boiled eggs (finely chopped)
- Half a cup of chopped green olives
- One cup of thick, concentrated tomato sauce
- One small onion (finely chopped and fried) and a sweet red pepper (optional)
- A pinch of salt, black pepper, and half a teaspoon of oregano or paprika
Instructions:
In a bowl, mix the drained tuna, chopped hard-boiled eggs, green olives, fried onion, and seasonings together with the thick tomato sauce. Place a round circle of dough on your work surface, and add a generous tablespoon of the filling directly into the center.
Important Note: Be absolutely sure to leave a clean 1 cm border around the edges. Avoid letting the tomato sauce or oil touch the edges; otherwise, the empanadas will not seal properly and may burst open during baking.
Step Three: Sealing Properly and Creating the Braided Edge
- Assembled and stuffed pastry discs
Instructions:
Fold the dough circle in half over the savory filling to create a crescent shape. Press firmly along the open edges with your fingers to seal the top and bottom layers together completely (you can lightly moisten the inner edge with a drop of water if needed).
To make the classic decorative edge: start at one corner of the crescent, fold the edge inward over itself, and press down. From that new point, fold the next piece inward and press down again. Continue these sequential folds step-by-step around the entire edge to create a secure braid. (Alternatively, you can simply press the edges firmly with a fork to create neat lines and completely seal the pastries).
Step Four: Egg Washing and Baking to Golden Perfection
- One egg yolk
- A teaspoon of milk or a few drops of vinegar
Instructions:
Arrange the prepared empanadas on a baking sheet lined with parchment paper, leaving a small space between each one. Whisk the egg yolk with a teaspoon of milk or a few drops of vinegar, then brush the surface of each piece and its braided edges evenly using a pastry brush. Bake in a well-preheated oven until the pastry puffs up, turns flaky, and achieves a gorgeous golden-brown color. Serve warm!
Tuna and Egg Empanadas Recipe Summary
Ingredients Summary
For the Homemade Dough:
- 3 cups of pastry flour
- 100 grams of cold cubed butter
- 1 large egg
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- Cold ice water to bind
For the Savory Filling:
- 2 cans of flaked tuna (drained)
- 3 to 4 hard-boiled eggs (chopped)
- 1/2 cup of sliced green olives
- 1 cup of thick tomato sauce
- Sautéed onion and bell pepper
- Salt, black pepper, and oregano to taste
For the Glossy Finish:
- 1 egg yolk mixed with 1 teaspoon of milk
Estimated Nutritional Facts
Values are calculated per one medium empanada (Based on a yield of 12 equal servings)
• Calories: ~ 245 kcal
• Protein: ~ 10.5 g
• Total Carbohydrates: ~ 26 g
• Total Fat: ~ 11 g (including 5.5 g of Saturated Fat)
• Sodium: ~ 380 mg
*Note: These nutritional values are close estimations based on a 12-serving yield using standard ingredients. Actual values may vary slightly depending on specific commercial brands and the amount of olive oil or cooking spray used.
Frequently Asked Questions (FAQs)
Q: Why must the tomato sauce be thick and concentrated?
A: A watery tomato sauce will make the pastry dough soggy and wet from the inside. This prevents it from getting properly crispy when baked and causes the liquid to leak out from the edges in the oven.
Q: Can I bake these empanadas in an air fryer?
A: Yes! Fry them in the air fryer at 180°C for approximately 8 to 10 minutes, checking them halfway through so they puff up and turn a deep golden brown.
Q: Can I freeze the assembled empanadas before baking?
A: Absolutely. Freeze them on a tray in a single layer until firm, then transfer them to a freezer bag. Bake them directly from frozen, adding 3 to 5 minutes to the total baking time.
Conclusion
These crispy tuna and egg empanadas are a golden classic, delicious and comforting, and they never disappoint. They combine a simple, flaky, buttery empanada dough with this delicious and moist empanada filling to bring you bakery-quality savory pastries prepared right in your own kitchen oven. Follow these simple steps, share them warm with your loved ones, and enjoy their perfect crunch!