Traditional Portuguese Tuna Empadas
Ingredients
For the Pastry
- 500 g all-purpose flour
- 200 g cold butter or margarine, cut into small cubes
- 2 eggs
- 100 ml milk
- 1 teaspoon salt
For the Tuna Filling
- 3 cans tuna in olive oil, drained
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 2 ripe tomatoes, peeled and finely chopped
- 2 tablespoons tomato paste
- 100 ml dry white wine
- 1 bay leaf
- 1 small bunch fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon paprika
- A few drops of piri-piri sauce, optional
For Brushing
- 1 egg yolk
- 1 tablespoon milk
Preparation
1. Prepare the Pastry
Place the flour and salt in a large bowl.
Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add the eggs and milk.
Mix until a smooth dough forms.
Do not overwork the dough.
Wrap it and refrigerate for approximately 30 minutes.
2. Prepare the Tuna Filling
Heat the olive oil in a frying pan over medium heat.
Add the chopped onion and garlic.
Cook for about 5 minutes until soft and lightly golden.
Add the chopped tomatoes, tomato paste and bay leaf.
Cook for another 5 minutes.
Pour in the white wine and allow it to simmer for several minutes.
Add the drained tuna, paprika, black pepper and piri-piri if using.
Mix gently and cook for another 3–5 minutes.
Remove the bay leaf.
Add the chopped parsley and adjust the seasoning with salt and pepper.
Allow the filling to cool completely.
3. Prepare the Empadas
Preheat the oven to 190°C.
Grease small empada tins or muffin tins with a little butter.
Roll out the pastry to approximately 3 mm thickness.
Cut circles large enough to line the bottom and sides of each tin.
Press the pastry gently into the tins.
Fill each one with the cooled tuna mixture.
Cut smaller pastry circles and place them on top.
Press the edges together to seal.
4. Brush and Bake
Mix the egg yolk with the milk.
Brush the tops of the empadas with the egg wash.
Bake for approximately 20–25 minutes, or until the pastry is golden brown.
5. Serve
Allow the tuna empadas to cool for a few minutes before removing them from the tins.
Serve warm or at room temperature.
They are perfect as a snack, appetizer, picnic food or part of a traditional Portuguese meal.
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