EMPANADAS DE ATÚN AL HORNO 🥟

EMPANADAS DE ATÚN AL HORNO 🥟 are a cherished staple in my kitchen, bringing a delicious blend of flavors wrapped in a perfectly golden crust. These savory pastries are filled with a delightful mixture of tuna, peppers, onions, olives, and capers, making them the perfect choice for a satisfying family meal. Whether you’re serving them as a main course or a hearty snack, these empanadas are sure to be a hit. Let’s dive into the recipe and explore why these baked tuna empanadas deserve a spot on your dining table.

If you’re exploring the world of savory pastries, empanadas offer a unique blend of textures and flavors that are hard to resist. Learning about different types of pastry dough can help you understand the versatility of baking these delicious treats. And if you’re new to working with tuna, the USDA’s guide on seafood offers useful information on the nutritional benefits and safe handling of canned fish.

Why You’ll Love This Dish

Empanadas de atún al horno are not only delicious but also incredibly versatile. Here’s why you’ll love them:

• Family-Friendly: These empanadas are perfect for family gatherings or a cozy dinner at home. The flavors are mild enough for kids yet complex enough to satisfy adult palates. The combination of tender tuna with the sweet and savory mix of vegetables makes it an all-around hit for everyone at the table. Children love the handheld aspect of empanadas, which makes meal time fun and interactive.
• Convenient and Portable: Empanadas are easy to pack and make an excellent option for picnics, lunches, or on-the-go meals. Their sturdy crust makes them less messy and more manageable to eat with your hands, making them an ideal choice for outdoor activities or busy weekdays when you need a quick, satisfying meal.
• Healthier Option: Baking instead of frying reduces the oil content, making these empanadas a healthier choice without sacrificing taste. The use of fresh ingredients like peppers, onions, and herbs adds nutritional value, and using olive oil for sautéing brings heart-healthy fats into the mix.
• Customizable: While the tuna filling is a classic choice, feel free to experiment with different ingredients like cheese or vegetables for a creative twist. You can easily add in some diced tomatoes, corn, or even a sprinkle of your favorite cheese for a richer flavor profile. The possibilities are endless, and you can adapt the recipe to fit seasonal ingredients or personal preferences.

The Recipe

For the Empanada Dough Discs:

For the Filling:

For the Yogurt and Cilantro Sauce:

Instructions

1. Heat the oil in a large skillet. Add the onion, peppers, garlic, and smoked paprika. Cook over moderate heat for about 15–20 minutes until the vegetables are tender and slightly golden. The aroma that fills the kitchen at this point is simply irresistible, a warm and inviting scent that hints at the deliciousness to come.
2. Drain the excess liquid from the tuna and add it to the skillet. Gently crumble the tuna and cook for another 5 minutes. This step helps to integrate the flavors, creating a cohesive filling with the tuna absorbing the savory notes of the sautéed vegetables and spices.
3. Stir in the oregano, olives, capers, and lemon juice. Cook for a few more minutes, then allow the filling to cool. The addition of oregano brings a subtle earthy flavor, while the olives and capers add a delightful briny contrast, making each bite a burst of harmonious flavors.
4. Place a generous tablespoon of filling on each dough disc, fold the dough, and seal by pressing the edges. You can use a fork to crimp the edges, ensuring that no filling escapes during baking. This not only secures the filling but also adds a decorative touch to the empanadas.
5. If you have time, refrigerate the empanadas for at least 1 hour to help maintain the seal. Chilling the empanadas before baking also helps the dough firm up, resulting in a flakier crust.
6. Preheat the oven to 200 °C. Place the empanadas on a baking tray lined with parchment paper and brush with the beaten egg. The egg wash gives the empanadas a beautiful golden sheen as they bake, enhancing their visual appeal.
7. Bake for approximately 18–20 minutes, until golden brown and the dough is cooked through. The aroma of baking empanadas is sure to draw everyone to the kitchen, eagerly awaiting the moment they can bite into the crispy, flaky crust and savor the savory filling.
8. Let them cool slightly and serve either alone or with the yogurt and cilantro sauce. The sauce, with its creamy and tangy notes, complements the empanadas beautifully, adding a fresh and zesty flavor that enhances the overall dish.

Kitchen Tools You’ll Need

The Benefits of Each Ingredient

Each ingredient plays a crucial role in building the flavor profile of the empanadas. Tuna is not only a great source of protein but also provides a rich, savory base that carries the other flavors. The sweet peppers add a pop of color and a touch of sweetness, balancing the briny and tangy elements provided by the olives and capers. Smoked paprika offers a subtle smokiness that ties everything together, while fresh lemon juice brightens the filling with its zesty freshness.

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What to Serve With This Dish

Pairing the empanadas with a light, fresh salad helps to balance the richness of the pastry and filling, creating a well-rounded meal. Salsa fresca brings an additional burst of flavor with its vibrant, zesty notes, while guacamole offers a creamy texture that pairs beautifully with the flaky crust. A side of rice can turn these empanadas into a hearty, satisfying meal, especially when flavored with herbs and spices that complement the filling.

Storage & Leftover Tips

Storing your empanadas properly ensures you can enjoy them later without compromising on taste or texture. If you plan to eat them within a few days, refrigerating them in an airtight container is ideal. For longer storage, freezing the unbaked empanadas maintains the quality of the dough and filling, allowing you to bake them fresh whenever you need a quick and delicious meal. When reheating, using an oven keeps the pastry crispy, unlike microwaving, which can make it soggy.

As you can see, making empanadas de atún al horno at home is a rewarding experience that brings the family together. Not only are they delicious and satisfying, but they also offer a chance to get creative with additional fillings and sides. I hope this recipe becomes a cherished favorite in your home just as it has in mine. Embrace the joy of making these delightful pastries, and you’ll find that they quickly become a beloved staple for any occasion, from casual family dinners to festive celebrations. Enjoy the process and relish every bite of these scrumptious empanadas, sharing the love and warmth they bring to your table.

FAQs About EMPANADAS DE ATÚN AL HORNO 🥟

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Empanadas de Atún al Horno

Doradas por fuera, con un relleno de atún, pimientos, cebolla, aceitunas y alcaparras. Perfectas para una comida sabrosa y práctica.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs

Servings: 15 empanadas

Course: Appetizer

Cuisine: Spanish

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Empanada Dough Discs

• 15-20 pieces discos u obleas de masa para empanadas suitable for baking

Filling

• 2 tbsp aceite for sautéing
• 1 small cebolla cut into thin strips
• 2 pieces pimientos dulces one red, one green, in small strips
• 2-3 cloves ajo crushed
• 1 tbsp pimentón molido smoked paprika for flavor
• 425 g atún drained and crumbled, canned
• 1 tbsp orégano seco for seasoning
• 1/2 cup aceitunas sliced
• 1-2 tbsp alcaparras for added tanginess
• 1 tbsp zumo de limón for freshness
• to taste tsp Sal y pimienta adjust to taste
• 1 piece huevo lightly beaten, for brushing

Yogurt and Cilantro Sauce

• 1 cup yogur natural about 225 g
• 1 bunch cilantro chopped
• 2 cloves ajo for the sauce
• 1 piece jalapeño seeded, adjust to taste
• 2-3 pieces cebolletas pequeñas for the sauce
• 2 tbsp zumo de limón for the sauce
• to taste tsp Sal for the sauce

Equipment

• Baking Tray

Method

 

1. Calienta el aceite en una sartén amplia. Añade la cebolla, los pimientos, el ajo y el pimentón. Cocina a fuego moderado durante unos 15–20 minutos.
2. Retira el exceso de líquido de cobertura del atún e incorpóralo a la sartén. Desmenúzalo suavemente y cocina unos 5 minutos más.
3. Agrega el orégano, las aceitunas, las alcaparras y el limón. Cocina unos minutos y deja enfriar el relleno.
4. Distribuye una cucharada generosa de relleno sobre cada disco, dobla la masa y cierra presionando los bordes.
5. Si tienes tiempo, refrigera las empanadas al menos 1 hora para mantener el cierre.
6. Precalienta el horno a 200 °C. Colócalas en una bandeja con papel de horno y pincela con el huevo batido.
7. Hornea aproximadamente 18–20 minutos, hasta que estén doradas y la masa esté cocida.
8. Deja templar brevemente y sirve solas o con la salsa de yogur y cilantro.

Notes

For a delightful twist, serve with a side of freshly made salsa or a light salad. You can also experiment with different fillings like cheese or vegetables.