Empanada filled with Ortiz Tuna in escabeche
2 cans of Ortiz Tuna in escabeche
1 sheet of puff pastry or empanada pastry
1 can peeled whole tomatoes
1 onion
1/2 red bell pepper
1 green bell pepper
1 egg
Olive oil
Pepper
Salt
Chimney for steam: So that the empanada dough bakes well and the base doesn’t end up damp, the steam must be released by making an incision in the center using a die. To keep it open during cooking, it is a good idea to make a “chimney” with a small cylinder of greaseproof paper.
1
Preheat the oven to 185 °C. Spread the dough sheet in a baking dish using greaseproof paper. Make a “chimney” in the center of one of the sides, making a hole with a die.
2Sauté the chopped onion in a frying pan with three tablespoons of oil for 10 minutes. Add the chopped peppers and cook for 5 more minutes. Add the chopped tomatoes and cook another 15 minutes. Season with salt and pepper, place the filling on the dough and add the drained and flaked Ortiz Tuna.
3Fold the empanada and seal it. Brush the surface with the beaten egg and bake at 185 °C for 30 minutes. Serve hot, warm or cold
A great travel companion
It is difficult to find a fish as versatile as Tuna. It has earned a place of honor in our kitchens. And one of its advantages is that it tastes good with everything. Take it on outings, picnics, or snacks. Tuna is much more than a salad ingredient, just use your imagination.
