Description
Indulge in the delight of easy tuna and ricotta empanadas, a perfect bite-sized treat for any occasion. These crispy pastries are filled with a creamy blend of tuna and ricotta, making them irresistibly delicious and quick to prepare. Whether you’re hosting a casual gathering or looking for a satisfying appetizer for dinner, these empanadas are sure to impress. Serve them warm or at room temperature, and watch as they disappear from the platter. With accessible ingredients and straightforward preparation steps, even novice cooks will find success with this recipe!
Ingredients
- 250g flour
- 125g cold butter
- 1/2 tsp salt
- 1/4 cup cold water
- 200g canned tuna (drained)
- 150g ricotta cheese
- 1 small onion (finely chopped)
- 1 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- In a large bowl, mix the flour and salt. Add the cold butter in small pieces and rub it into the flour until sandy.
- Gradually add cold water until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling, combine drained tuna, ricotta, onion, parsley, salt, and pepper in a bowl.
- Preheat oven to 180°C (350°F). Roll out the dough on a floured surface to about 3mm thick.
- Use a cutter or glass to cut circles from the dough. Place a spoonful of filling in each circle, fold over, and seal the edges with your fingers or a fork.
- Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: For extra flavor, consider adding spices like cumin or smoked paprika to the filling. You can substitute canned salmon or chicken if preferred. Empanadas can be made ahead of time; freeze uncooked ones for later use.