Baked Tuna Empanadas – Empanadas de Atun

Baked Tuna Empanadas

Everybody loves empanada´s, they are universally known for the golden crust and their sublime flavor. You can fill empanadas with just about any ingredients you can think of, everything from vegetables to meat to even chocolate, for a sweet dessert. This recipe is for one of Spain´s most classic empanada´s ¨Empanadas de Atun¨, also known as a baked tuna empanadas. In this recipe we will be making our own dough from scratch, so it can have that classic and tasty texture. For those of you that are somewhat skeptical about making our own dough, don´t be, this dough is beyond easy to make! In all truth, making homemade dough is probably one of the simplest cooking tasks you can imagine, plus it´s loads of fun to make! Watch the video below on how to make these baked tuna empanadas step by step, or check out the written recipe below the video, and feast your tastebuds to a special treat. Salud!

Baked Tuna Empanadas - Empanadas de Atun
Yields 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. (2) Cloves of Garlic
  2. (1) Onion
  3. (1) Red Bell Pepper
  4. (1) Cup Tinned Diced Tomatoes
  5. (2) Tins of Tuna Packed in Olive Oil
  6. (2) Tbsp Extra Virgin Spanish Olive Oil
  7. (1/2) Tsp White Sugar
  8. Sea Salt
  9. Ground Pepper
  10. Fresh Parsley
  1. (1 1/2) Cups Bread Flour
  2. (1/2) Tsp Sea Salt
  3. (2) Tbsp Extra Virgin Spanish Olive Oil
  4. (1/3) Cup Dry White Wine
  5. (1) Egg
  1. Pre-heat your oven to the bake/broil option to 210 C (410 F)
  2. Finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red bell pepper
  3. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  4. Once the oil get´s hot, add the diced onions to the pan and cook for about 4 minutes, then add the minced garlic, mix with the onions and then add the diced red bell peppers, mix everything together and cook for about 5 minutes
  5. Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat
  6. For the dough add 1 1/2 cups of bread flour (you can use all-purpose flour) to a bowl, 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, 1/3 cup of white wine, and mix everything together
  7. Once you have everything well mixed and it´s formed into a dough, add some flour to a flat surface, add the dough, knead it for 1-2 minutes, form it into a ball and cut it in half
  8. Using a roller, roll out each piece of dough into a thin rectangular shape that is about 10 inches by 4 inches
  9. Using a standard bowl with a 3-inch circular diameter, place it on top of the dough, push down on it, and with a pairing knife cut out the circular shape, you should end up with six 3-inch circular doughs from both pieces of rolled out dough
  10. Turn off the fire on the tomato mixture, add 2 tins of tuna to the tomato mixture and mix everything together
  11. Now let´s create our empanadas, add some of the tomato mixture into each circular dough, fold the dough in half to create a half moon, and pierce down on the outer edges with a fork to seal everything together
  12. Add the six empanadas to a baking tray with some parchment paper, beat one egg in a bowl and brush on top of the empanadas, and add to the oven between 15-18 minutes
  13. Once the empanadas are done and have a golden crust, you can serve them hot or at room temperature
  14. Salud!
  1. If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
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