Tuna empanada pie

Tuna empanada pie

By Good Food
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(12 ratings)
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Prep: 20 mins Cook: 1 hr

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

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

    Potato

    po-tate-oh

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

  • 2 carrots, diced
    Carrot

    Carrot

    ka-rot

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

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

    Oregano

    or-ee-gar-no

    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
    Tuna

    Tuna

    tune-ah

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

  • 500g pack shortcrust pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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ale_kiri
26th Nov, 2014
2.55
Ok recipe, not that great, not a lot of flavour and quite hard work.
cduggan
7th Mar, 2014
Lovely, I searched for "tuna and potato" and what a result. A real storecupboard recipe. Husband loved it.
bonzo76
28th Jun, 2013
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
18th May, 2013
5.05
It takes a little while to do the first part, but it's really worth it.
lagoldie
13th Apr, 2013
5.05
Can't believe more people have not tried this, it's so tasty. Just takes a little long.
georg10's picture
georg10
29th Oct, 2012
5.05
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
21st Aug, 2012
5.05
This is a great hearty pie.
crazymothercooker
28th Apr, 2012
3.05
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
24th Mar, 2012
4.05
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
3rd Feb, 2012
5.05
This was really lovely, everyone cleared their plates and it has been requested again and again!

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