Empanadas are a popular snack or meal option across many cultures, often filled with a wide variety of ingredients. This version of Tuna, Corn, and Mozzarella Empanadas combines the creamy richness of cream cheese, the savory flavor of tuna, and the gooey delight of mozzarella. The addition of pickled gherkins and olives adds a tangy contrast, making every bite an explosion of flavors. This recipe is perfect for a family meal, a party snack, or even meal prepping for the week. The empanadas are brushed with a paprika-infused egg wash for a golden and flavorful finish.

Full Recipe:

Ingredients:

For the Filling:

• 1 medium potato (~300g), boiled and mashed
• 2 tablespoons of cream cheese
• 1/2 teaspoon of salt
• A pinch of black pepper
• 1/2 teaspoon of garlic powder
• 2 tablespoons chopped parsley
• 1 can of tuna (80g), drained
• 1 can of corn (80g), drained
• Green olives, chopped (to taste)
• Pickled gherkins, chopped (to taste)
• 2 hard-boiled eggs, chopped
• 32 bread slices (for wrapping)
• Mozzarella cheese (~160g), shredded

For the Flour Paste (sealing the edges):

• 1 tablespoon of all-purpose flour
• Water (enough to make a paste)

For the Egg Wash:

• 1 egg
• 1/2 teaspoon of paprika

Step-by-Step Instructions:

Step 1: Prepare the Filling

1. Start by boiling 1 medium potato until tender. Once cooked, peel and mash it in a large mixing bowl.
2. Add 2 tablespoons of cream cheese to the mashed potatoes, along with 1/2 teaspoon of salt, a pinch of black pepper, and 1/2 teaspoon of garlic powder. Stir until everything is well combined.
3. Incorporate the chopped parsley, tuna, corn, green olives, pickled gherkins, and 2 chopped hard-boiled eggs into the mixture. Make sure the filling is evenly mixed.
4. Finally, stir in the shredded mozzarella cheese to add a creamy, melty texture to your empanadas.

Step 2: Prepare the Bread

1. Flatten each slice of bread using a rolling pin until thin and pliable. This will serve as the empanada dough.
2. In a small bowl, mix 1 tablespoon of all-purpose flour with a bit of water to create a thick paste. This will help seal the edges of your empanadas later.

Step 3: Assemble the Empanadas

1. Place about 1 to 2 tablespoons of the filling in the center of each flattened bread slice.
2. Fold the bread slice over the filling to form a half-moon shape. Use the flour paste along the edges to help seal the empanada. Press down gently to ensure the edges are properly closed. You can crimp the edges with a fork for a decorative and more secure seal.

Step 4: Brush with Egg Wash

1. In a small bowl, whisk together 1 egg with 1/2 teaspoon of paprika.
2. Brush the top of each empanada with the egg wash, which will give the empanadas a beautiful golden color as they bake.

Step 5: Bake the Empanadas

1. Preheat your oven to 180°C (350°F).
2. Place the empanadas on a baking sheet lined with parchment paper. Ensure there’s enough space between them.
3. Bake for about 20-25 minutes or until the empanadas are golden brown and crispy.

Cooking Tips:

• Use Fresh Bread: It’s best to use fresh, soft bread for this recipe. Stale bread might crack when you try to flatten it.
• Chill the Filling: For a more manageable filling, chill it in the fridge for 30 minutes before assembling the empanadas. This will make it easier to work with and prevent the bread from becoming soggy.
• Alternative Fillings: Feel free to get creative with the fillings. You can substitute tuna with chicken or even vegetarian options like sautéed mushrooms and spinach.
• Crispier Finish: For an extra crispy finish, lightly coat the empanadas with some olive oil spray before baking.

Storage:

• Refrigerator: Store any leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to retain their crispiness.
• Freezer: You can freeze the empanadas before or after baking. If freezing unbaked, freeze them on a baking sheet first, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Nutritional Facts (Per Empanada – Based on 12 Empanadas):

• Calories: 150 kcal
• Protein: 6g
• Carbohydrates: 18g
• Fat: 7g
• Fiber: 2g
• Sodium: 300mg
• Calcium: 80mg

FAQs:

1. Can I fry the empanadas instead of baking them?
   • Yes! If you prefer a crispier, fried empanada, you can deep fry or shallow fry them in hot oil until golden and crispy. Just make sure the filling is fully sealed inside to avoid leakage.
2. Can I use pre-made dough instead of bread slices?
   • Absolutely! You can use store-bought empanada dough or puff pastry for a more traditional empanada texture. Roll out the dough, fill, and bake or fry as directed.
3. Can I make this recipe gluten-free?
   • Yes, simply use gluten-free bread and gluten-free flour to make this recipe suitable for those with gluten sensitivities.
4. What other cheeses can I use?
   • While mozzarella works wonderfully for its melting properties, you can also use cheddar, gouda, or even feta for a different flavor profile.
5. How do I prevent the bread from breaking?
   • Make sure the bread slices are fresh and soft. Flatten them gently and avoid overfilling the empanadas. You can also slightly dampen the edges with water to make the bread more pliable for folding.

Conclusion:

These Tuna, Corn, and Mozzarella Empanadas are a delightful combination of creamy, savory, and tangy flavors all wrapped up in a golden, crispy bread shell. With their soft, cheesy filling and crispy exterior, they make for an ideal snack or meal that’s both filling and delicious. The recipe offers flexibility in ingredients, allowing you to customize it according to your preferences, whether you want a more traditional tuna filling or prefer to experiment with other flavors. Serve these empanadas as a fun appetizer, a quick lunch, or even a party snack!