Tuna empanada pie

Prep: 20 mins Cook: 1 hr


Serves 6
Empanadas are a South American special. This pie will feed a family using just one can of tuna

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal537
  • fat30g
  • saturates11g
  • carbs59g
  • sugars9g
  • fibre5g
  • protein14g
  • salt0.98g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 3-4 medium potatoes, cubed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 red pepper, diced
  • 1 tbsp smoked paprika
  • 1 tsp each dried oregano and thyme



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 185g can sustainable tuna in spring water, flaked



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 500g pack shortcrust pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.

  2. Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.

  3. Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.

  4. Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

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Comments (14)

ale_kiri's picture

Ok recipe, not that great, not a lot of flavour and quite hard work.

cduggan's picture

Lovely, I searched for "tuna and potato" and what a result. A real storecupboard recipe. Husband loved it.

bonzo76's picture

FYI!! Empanada is from Spain!! Most regions have their own version/twist. My grandmother in law (from Galicia) makes the most amazing tuna empanada but my mother in law makes an amazing Salted Cod empanada, South America are more meat based.

lagoldie's picture

It takes a little while to do the first part, but it's really worth it.

lagoldie's picture

Can't believe more people have not tried this, it's so tasty. Just takes a little long.

georg10's picture

This is a great pie easy recipe to follow and it produced an excellent pie I will definitely be making this again. (Oh I make all the savoury pies in our house)

kateware's picture

This is a great hearty pie.

crazymothercooker's picture

Maybe it's me... but although this pie is fairly tasty, I'm a bit disappointed with the end result. Use this website all the time and, in all honesty, have found more simple recipes that are a lot more delicious.

tamsinthefoodie's picture

Was nice but the smoked paprika is rather hot for my smaller children so I'd suggest if you're making it for kids too, reduce that by about half.

carolinamoonbeam's picture

This was really lovely, everyone cleared their plates and it has been requested again and again!

stephie_kay's picture

I travelled to south america and empanadas were often consumed. Although not a typical filling of Mexican and/or south american cuisine, the actual empanada recipe really does it justice! I thought it tased really good and was difficult to have just one slice of. A good way to get the family to have tuna too! they all thoroughly enjoyed it. We had it with a side of home made mushy peas - for some reason it went really well

cassandralilly's picture

Took ages for me to make this (maybe lack of preperation was to blame). I was so fed up with it by the time I got it in the oven, I used the leftover pastry to spell out 'worst pie ever' on the top.

lisar12's picture

I was surprised how tasty this was. It was simple to make too. A hit even with my 7 year old...One I will make again

doubleunderscore's picture

This is an excellent pie. It was very easy to prepare and went down a treat.

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