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Spicy Tuna Empanadas

Name: Spicy Tuna Empanadas
Prep time: 15 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Latin American
Ingredients: 1 tablespoon olive oil; 1/3 cup white or yellow onion, finely chopped; 1 clove garlic, finely chopped; 1 Roma tomato, finely chopped; 2 cans of tuna, drained; 2 potatoes boiled and chopped into small cubes; 1/3 cup frozen baby sweet peas, cooked; 1 tablespoon chipotle peppers in adobo; 1 tablespoon hot sauce to your liking; 1/2 teaspoon salt; 5-6 sprigs cilantro, washed and finely chopped; 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits; You will also need a little flour, a rolling pin, baking sheets and parchment paper

Prep 15 min
Total 1 hr 25 min
Ingredients 13
Servings 16

I love empanadas. They're so easy to make and you can fill them with practically anything. They're also very easy to eat because you can use your hands. They can be served as dessert or as an appetizer. You can always find empanadas at our family get reunion, and I’m sure many of you are the same. If you’re looking for Thanksgiving ideas, I invite to try this recipe for spicy tuna empanadas. Using Pillsbury™ Grands!™ saves us a lot of time, all you have to do is open the package and create the empanadas in the size you desire, extend the dough, fill and bake. It can't get any simpler! Given that many of us always have a can or two of tuna in the cupboard, this recipe is very convenient when you need to prepare something quickly for guests. I hope you like it!

Ingredients

1 tablespoon olive oil
1/3 cup white or yellow onion, finely chopped
1 clove garlic, finely chopped
1 Roma tomato, finely chopped
2 cans of tuna, drained
2 potatoes boiled and chopped into small cubes
1/3 cup frozen baby sweet peas, cooked
1 tablespoon chipotle peppers in adobo
1 tablespoon hot sauce to your liking
1/2 teaspoon salt
5-6 sprigs cilantro, washed and finely chopped
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
You will also need a little flour, a rolling pin, baking sheets and parchment paper

Directions

1

Heat the oil in a saucepan and fry the onions and garlic until they become transparent. Add the tomatoes and cook for 2-3 minutes. Add the tuna, potatoes, peas, chipotle, hot sauce and salt. Stir well and cook for 5 minutes.
2

Turn off the heat, add the cilantro, stir and let stand for 10 minutes.
3

Cover the baking sheet with parchment paper.
4

Preheat oven to 375° F.
5

Open the package of Pillsbury™ Grands!™ and cut each biscuit in half, forming 16 balls.
6

Place a ball on a clean, floured surface and flatten with a rolling pin until you have a circle that's about 4 inches in diameter. Add a tablespoon of the tuna to one half of the circle. Carefully cover with the other half of the dough. Use your fingers to seal the semicircles and use a fork to seal the edges. Place on the parchment paper. Repeat these steps until you’re done with all the empanadas.
7

Bake for 9-12 minutes or until golden brown. Remove from the oven and let stand for 5 minutes before serving.

Prepare the tuna a day in advance and keep refrigerated.
To cook the potatoes quickly: peal, chop and set in hot water. They'll be ready in 5 minutes.

No nutrition information available for this recipe

I love empanadas. They're so easy to make and you can fill them with practically anything. They're also very easy to eat because you can use your hands. They can be served as dessert or as an appetizer. You can always find empanadas at our family get reunion, and I’m sure many of you are the same. If you’re looking for Thanksgiving ideas, I invite to try this recipe for spicy tuna empanadas. Using Pillsbury™ Grands!™ saves us a lot of time, all you have to do is open the package and create the empanadas in the size you desire, extend the dough, fill and bake. It can't get any simpler! Given that many of us always have a can or two of tuna in the cupboard, this recipe is very convenient when you need to prepare something quickly for guests. I hope you like it!