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Tuna Empanadas

tuna empanadas Entree
Tuna Empanadas
  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 8

My family loves empanadas. There are so many different ways to make them and an infinite number of fillings. I prefer to make empanadas in the oven instead of frying them; I also like using lean meat, vegetables or fish for the filling to keep the empanadas light. I invite you to try these tuna empanadas for your next meal. MORE + LESS -

Ingredients

1
teaspoon olive oil
1
minced garlic
1
red pepper, chopped
1
cup canned tuna Spanish style
1/2
cup tomato puree
1/3
cup olives (optional)
1
package Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

Directions

Hide Images
  • 1
    Add olive oil to a pan and sauté the garlic, and then add the red pepper and the tuna.
  • 2
    Continue to cook and add the tomato puree and olives. Taste and add salt and pepper if necessary.
  • 3
    Let cool for a few minutes.
  • 4
    Open the package of Pillsbury Crescents and separate the pieces. Fill each piece with the tuna mixture and roll up. Place in a greased baking dish and bake at 350°F for 15 minutes are until the empanadas are cooked and golden brown.

Expert Tips

  • Whip the yolk of an egg and brush across the surface of the empanadas to give them a shine. You can also sprinkle on oregano.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My family loves empanadas. There are so many different ways to make them and an infinite number of fillings. I prefer to make empanadas in the oven instead of frying them; I also like using lean meat, vegetables or fish for the filling to keep the empanadas light. I invite you to try these tuna empanadas for your next meal.

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