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Tuna Empanadas

 

Hey KS Fans,

I am a lucky girl for many reason, but one of them is because I come from a long line of phenominal woman chefs, and I have been spoiled by some spectacular gourmet cooking and baking my entire life.

My Aunt Rachel K. is no exception, and is a world class baker and terrific home-chef. She spends most of her days in her kitchen preparing the most delicious culinary treats. A perfectionist by nature, her ruler is one of her favorite kitchen tools.

Being the total opposite in the kitchen, my “anything-goes” cooking attitude is very different. Yet I have found many of my aunts recipes easy and delicious to prepare and I am thrilled to share with you guys one of my favorites – Tuna Empanadas.

A perfect side dish or main kids meal, these delicious little mini pockets are the perfect mini food.

Happy Cooking!

Sarah

 

Tuna Empanadas

For the Dough:

3 cups flour

1 cup water

1/2 cup oil

kosher salt to season

Mix all the ingredients in a large bowl by hand. Roll out the dough pretty thin, onto a lightly floured counter. Using a cookie cutter or the top of a drinking glass cut into circles.

 

For the Filling:

7 1/2 oz can of Tuna in oil, drained

1 large onion, diced

2 tbsp. olive oil

2 hard boiled eggs

pinch black pepper

pinch of kosher salt

3 tbsp. tomato sauce

In a small frying pan, sauté the onions in the olive oil for about 4 minutes until they have softened and turned translucent.

Remove from pan and add to a small mixing bowl. Add the tuna and the all the rest of the filling ingredients and mix well until fully combined.

To Assemble Empanadas:

Place a small spoonful of tuna filling into the center of a dough circle. Fold into half moon and pinch edges close. Use the tongs of a fork and seal all around the edges. Place onto a baking tray that has been lines with parchment paper. Repeat until you have finished all the tuna filling.

Bake in oven that has been preheated to 350 F – for about 25-30 minutes until golden brown.

 

 

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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