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.
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.