Introducing a delightful twist on traditional empanadas, these Tuna and Potato Bread Empanadas are perfect for a quick snack or a satisfying meal. Made with simple ingredients and baked to golden perfection, these empanadas are crispy on the outside and filled with a savory, creamy mixture of tuna, potatoes, and vegetables. Ideal for parties, lunchboxes, or a cozy family dinner, these empanadas will become a favorite in your kitchen.
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 1 medium potato (approximately 300g), grated
- 2 tablespoons cream cheese
- 1/2 teaspoon salt
- A pinch of black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped parsley
- 1 can (80g) tuna, drained
- 1 can (80g) corn, drained
- A few green olives, sliced
- A few pickled gherkins, chopped
- 2 hard-boiled eggs, chopped
- About 32 slices of bread
- 160g mozzarella cheese, shredded
- Flour paste: 1 tablespoon all-purpose flour mixed with enough water to form a paste
- 1 egg beaten with 1/2 teaspoon of paprika (for brushing the empanadas)
Instructions
Prepare the Filling:
- In a mixing bowl, combine the grated potato, cream cheese, salt, black pepper, and garlic powder. Mix until well blended.
- Stir in the chopped parsley, tuna, corn, green olives, pickled gherkins, and hard-boiled eggs. Mix gently to distribute the ingredients evenly.
Prepare the Bread:
- Using a rolling pin, flatten each slice of bread to increase its surface area and make it flexible enough to fold without breaking.
- Trim the crusts from the bread slices if desired.
Assemble the Empanadas:
- Place a spoonful of the filling and a sprinkle of mozzarella cheese on one half of each flattened bread slice.
- Fold the bread over the filling to form a half-moon shape. Use the flour paste to seal the edges.
- Press down the edges with a fork to ensure they are well sealed and to create a decorative edge.
Cook the Empanadas:
- Preheat your oven to 200°C (400°F).
- Arrange the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the egg-paprika mixture to give them a golden color and appealing finish.
- Bake in the preheated oven for about 10 minutes, or until the bread is crispy and golden brown.
Serve:
- Serve the empanadas hot, accompanied by a side salad or your favorite dipping sauce.
Serving Suggestions
- Pair these empanadas with a fresh green salad for a light meal.
- Serve with a tangy dipping sauce like salsa, guacamole, or a yogurt-based dip.
- Enjoy them as a party appetizer or a quick lunch option.
Cooking Tips
- Ensure the bread slices are well flattened to prevent them from breaking when folded.
- Use a variety of cheeses for a richer flavor.
- For an extra crispy texture, lightly toast the bread slices before filling them.
Nutritional Benefits
- These empanadas are a great source of protein from the tuna and eggs.
- The vegetables add fiber and essential vitamins, making this a balanced and nutritious snack.
- Using whole grain bread can increase the fiber content further.
Dietary Information
- This recipe can be made gluten-free by using gluten-free bread.
- For a dairy-free version, use a dairy-free cream cheese and omit the mozzarella or replace it with a dairy-free cheese alternative.
Storage
- Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 180°C (350°F) for about 5 minutes, or until heated through and crispy.
Why You’ll Love This Recipe
- It’s quick and easy to prepare, making it perfect for busy days.
- The combination of flavors and textures is incredibly satisfying.
- These empanadas are versatile and can be customized with your favorite fillings.
Conclusion
These Tuna and Potato Bread Empanadas are a delicious and convenient option for any meal. With their crispy exterior and flavorful filling, they are sure to become a staple in your recipe collection. Enjoy them hot out of the oven with your favorite dipping sauce or as a part of a balanced meal. Happy cooking!