The BBC Good Food logo
Tuna empanada pie

Tuna empanada pie

By
Rating: 4 out of 5.13 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal537
fat30g
saturates11g
carbs59g
sugars9g
fibre5g
protein14g
low insalt0.98g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content