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Tuna empanada pie

Tuna empanada pie

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  • 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
low insalt0.98g


  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 1 garlic clove , crushed
  • 3-4 medium potatoes , cubed
  • 2 carrots , diced
  • 2 red peppers , diced
  • 1 tbsp smoked paprika
  • 1 tsp each dried oregano and thyme
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 185g can sustainable tuna in spring water, flaked
  • 500g pack shortcrust pastry
  • 1 egg , beaten


  • 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

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A star rating of 4.1 out of 5.13 ratings

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