Method

A recipe for tasty tuna empanadas!

Step 1

Remove the pastry from the fridge to allow it to return to room temperature. In a medium frying pan heat the oil over a medium heat and fry the onion until it becomes translucent. Add the garlic and olives and fry for another 2-3 minutes. Add the drained tuna and mix in the ancho chilli and the Chilean Alino Blend. Remove from the heat and turn into a medium bowl. Add the hard-boiled egg and gently stir together. Season with salt and pepper. Mix in 1 of the eggs (lightly beaten) and set aside.

Step 2

Unwrap the pre-rolled pastry and cut into circles (approx. 14cm). Cut round a saucer if required. Put a couple of tablespoons of the tuna filling into the centre of each pastry circle and brush the edges of the pastry with a little of the remaining egg (beaten). This will help to seal the contents into the empanada. Fold them over to make a semi-circle and pinch the edges together to seal.

Step 3

Place on a baking tray (either lightly greased or lined with baking paper) and brush with the rest of the beaten egg.

Step 4

With the oven temperature still at 190c, bake the empanadas for about 25 minutes or until golden. These can be served warm or allowed to cool. Perfect with a few vine ripened tomatoes.