Tuna and Olive Empanadas

, from Issue #61. September, 2015
Photography by Aaron McLean.
    Tuna and Olive Empanadas

    These Argentinean pies are tender pastry pockets that can be filled with meats and vegetables or, as I have here, with tuna and olives.

    INGREDIENTS

    Pastry
    175 grams plain flour
    ¼ teaspoon sea salt
    70 grams butter, melted
    1 egg
    milk to glaze
    caraway seeds for sprinkling (optional) 

    Filling
    1 tablespoon olive oil
    1 small onion, finely chopped
    2 cloves garlic, crushed
    ½ teaspoon sea salt
    ½ teaspoon each ground cumin and smoked paprika
    ¼ teaspoon chilli flakes
    1 cup crushed tomatoes
    115 gram tin tuna in oil, drained and flaked
    ¼ cup roughly chopped pitted green olives
    2 tablespoons chopped coriander or parsley
    2 eggs, hard-boiled 

    METHOD

    Preheat the oven to 180°C fan bake.

    Filling: Heat the oil in a sauté pan and cook the onion, garlic and salt until tender. Stir in the spices then the tomatoes. Simmer for 5 minutes then add the tuna, olives and coriander. Simmer until the mixture has reduced and is thick. Cool completely before using.

    Pastry: Combine the flour and salt in a bowl. Whisk the butter and egg together then stir into the flour to make a soft dough.

    Tip onto the bench and knead gently for 1 minute. 

    Divide the dough into 8 pieces. 

    Roll each piece into a 14cm circle and place a spoonful of the tuna mixture in the centre. Slice each egg into 4 and place one slice on top of the filling.

    Brush the edges with milk then bring the sides up and make small pleats to seal. Place on a lined baking tray and brush with milk and caraway seeds, if using. 

    Bake for 20 minutes until the pastry is golden and crisp. Makes 8

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