There's something magical about biting into a warm, golden Tuna Empanadas Recipe that's crispy on the outside and packed with savory goodness inside. These little hand pies aren't just food; they're memories wrapped in flaky dough, perfect for busy weeknights, weekend gatherings, or when you need a quick snack that doesn't compromise on flavor.
I've been making tuna empanadas recipe variations for years, and I can tell you; once you master this easy canned tuna recipe, you'll never look at tuna the same way again. Whether you prefer baked tuna hand pies for a light dinner, or want to try Spanish-style empanadas for a weekend treat, this tuna empanadas recipe delivers every single time. The best part? You probably have most ingredients in your pantry right now, making this tuna empanadas recipe a lifesaver when unexpected guests show up.
Why These Savory Tuna Pastry Pockets Win Every Time
Let me share why this tuna empanadas recipe has become my go-to comfort food. Unlike heavy, complicated dishes, these Mediterranean tuna empanadas strike the perfect balance between satisfying and simple. The flaky savory fish empanadas tradition comes from coastal regions where fishermen's families created portable, delicious meals that could last throughout the day.
What makes this tuna empanadas recipe stand out is its versatility. You can serve these baked empanadas as appetizers at parties, pack them in lunchboxes, or enjoy them as a quick tuna snack idea with your afternoon coffee. They pair beautifully with a fresh salad, tangy salsa verde, or even a simple tomato sauce. Plus, this tuna empanadas recipe works brilliantly alongside dishes like our Prosciutto Puff Pastry Recipe for an impressive appetizer spread. The tuna empanadas recipe also freezes wonderfully, so you can always have homemade goodness ready to heat and eat.
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Ingredients
For the Empanada Dough
- All-purpose flour
- Salt
- Cold butter, cubed
- Egg
- Cold water
- White vinegar
For the Tuna Filling
- Canned tuna, drained
- Medium onion, finely chopped
- Garlic cloves, minced
- Red bell pepper, diced
- Hard-boiled eggs, chopped
- Green olives, sliced
- Tomato paste
- Paprika
- Cumin
- Salt and pepper
- Olive oil
- Fresh parsley, chopped
For Assembly
- Sesame seeds (optional)
- Egg, beaten
See recipe card for quantities.
Instructions
Preparing the Homemade Empanada Dough
- Mix flour and salt in a large bowl
- Add cold butter cubes and work them into the flour using your fingertips until mixture resembles coarse crumbs
- Whisk together egg, cold water, and vinegar in a separate bowl
- Pour wet ingredients into flour mixture and stir until dough forms
- Knead gently for 2 minutes until smooth
- Wrap dough in plastic wrap and refrigerate for 30 minutes while you prepare the tuna filling for empanadas
Making the Savory Tuna and Vegetable Filling
- Heat olive oil in a large skillet over medium heat
- Sauté chopped onion for 3-4 minutes until softened and translucent
- Add minced garlic and diced bell pepper, cooking for another 3 minutes
- Stir in tomato paste, paprika, and cumin, cooking for 1 minute to release flavors
- Add drained canned tuna and break it apart with a wooden spoon
- Mix in chopped hard-boiled eggs and sliced olives
- Season with salt and pepper to taste
- Remove from heat and let the tuna pastry filling cool completely
- Stir in fresh parsley once cooled
Shaping Your Tuna Hand Pies
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper
- Remove dough from refrigerator and divide into 12-14 equal portions
- Roll each portion into a circle about 5-6 inches in diameter on a lightly floured surface
- Place 2-3 tablespoons of tuna filling in the center of each circle
- Fold dough over to create a half-moon shape
- Press edges firmly to seal, then crimp with a fork for decorative edges
- Place empanadas on prepared baking sheets
Baking to Golden Perfection
- Enjoy your tuna empanadas recipe warm with your favorite dipping sauce
- Brush each empanada with beaten egg wash for a beautiful golden color
- Sprinkle with sesame seeds if desired
- Cut small slits on top of each empanada to allow steam to escape
- Bake for 25-30 minutes until golden brown and crispy
- Remove from oven and let cool for 5 minutes before serving
Expert Cooking Tips
- Temperature Matters for Flaky Results Keep your butter and water ice-cold when making the dough. Warm ingredients will create tough, dense pastry instead of the flaky layers you want. I keep my butter in the freezer for 10 minutes before using it.
- Don't Overfill Your Empanadas It's tempting to stuff these babies full, but overfilling leads to burst seams and messy empanadas. Two to three tablespoons of filling is the sweet spot for perfect tuna empanadas.
- Master the Seal The secret to leak-free empanadas is proper sealing. After folding, press edges with your fingers first, then reinforce with fork tines. A little water on the edges helps create a stronger bond.
- Cooling the Filling is Non-Negotiable Hot filling will melt your butter in the dough before baking, resulting in soggy, tough empanadas. Always let your tuna and egg empanadas filling cool to room temperature.
- Egg Wash Creates Professional Results That gorgeous golden shine on bakery empanadas? It comes from egg wash. Beat one egg with a tablespoon of water and brush generously before baking.
- Vent Those Steam Holes Three small slits on top allow steam to escape, preventing soggy interiors and blown-out sides. This simple step makes a huge difference.
- Rotate for Even Browning Halfway through baking, rotate your pan 180 degrees. This ensures every empanada gets evenly golden, especially if your oven has hot spots.
Recipe Variations & Substitutions
Dietary Adaptations
- Gluten-Free Version Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly different but still delicious.
- Dairy-Free Option Swap butter with cold coconut oil or vegan butter. The tuna empanadas recipe works beautifully with these substitutions, maintaining that flaky texture everyone loves.
- Lower-Carb Alternative Use almond flour dough or even store-bought low-carb tortillas as wrappers. While not traditional, they create tasty air fryer tuna empanadas that satisfy cravings without the carbs.
Flavor Variations
- Spicy Tuna Empanadas Add diced jalapeños, a pinch of cayenne pepper, or chipotle peppers in adobo to your filling for heat lovers.
- Mediterranean Style Include sun-dried tomatoes, capers, and feta cheese for Greek-inspired tuna and olive empanadas with bold Mediterranean flavors.
- Filipino Tuna Empanadas Add raisins, diced potatoes, and a touch of soy sauce to create Filipino tuna empanadas ; a sweet-savory combination that's absolutely addictive.
- Spanish Tuna Empanadas (Empanadas de Atún) Use piquillo peppers instead of bell peppers and add a splash of white wine to the filling for authentic Spanish flavor.
Dough Shortcuts
- Puff Pastry Hack Short on time? Use store-bought puff pastry for tuna empanadas with puff pastry that are ready in half the time. Thaw, fill, fold, and bake ; done!
- Pie Crust Alternative Pre-made pie dough from the refrigerated section works wonderfully for quick tuna hand pies when you're in a rush.
Equipment Recommendations
- Rolling pin ; essential for even dough thickness (a wine bottle works in a pinch)
- Large mixing bowls ; for dough and filling preparation
- Sharp knife or pizza cutter ; creates clean dough circles
- Fork ; for crimping decorative edges on your tuna empanadas recipe
- Baking sheets ; at least two for batch baking
- Parchment paper ; prevents sticking and makes cleanup easy
- Pastry brush ; for applying egg wash evenly
- Skillet or frying pan ; for cooking the savory tuna pastry filling
- Empanada press or cookie cutter ; optional but creates uniform shapes (4-5 inch diameter)
- Air fryer ; optional for making crispy air fryer tuna empanadas in 15 minutes
Storage & Meal Prep Tips
Refrigerator Storage
- Store baked tuna empanadas in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore crispiness ; never microwave or they'll turn soggy.
Freezing Instructions
- These tuna empanadas recipe creations freeze beautifully! Freeze unbaked empanadas on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the cooking time.
Make-Ahead Strategy
- Prepare the dough and filling separately up to 2 days ahead. Store the tuna filling for empanadas in the fridge and keep dough wrapped tightly. Assemble and bake when ready to serve.
Reheating Best Practices
- For leftover baked empanadas, reheat in a 350°F oven for 8-10 minutes. The oven method preserves that crispy exterior that makes this tuna empanadas recipe so irresistible. Air fryer works great too ; 5 minutes at 350°F.
The Game-Changing Secret My Abuela Never Told Anyone
Here's something that transformed my tuna empanadas recipe completely ; let your assembled empanadas rest in the fridge for 20 minutes before baking. This rest period allows the dough to relax, the butter to firm up, and the flavors to meld together. The result? Empanadas that hold their shape better, have flakier layers, and taste more cohesive.
Another secret that changed everything for my tuna empanadas recipe? Add a tablespoon of cream cheese to your tuna filling. It sounds unusual, but this creates an incredibly creamy texture that binds all ingredients together while adding subtle richness. My grandmother discovered this trick by accident when she ran out of extra eggs, and it's been our family secret ever since. Trust me ; this one ingredient takes your homemade tuna empanadas from good to absolutely unforgettable.
FAQ
Should empanadas be baked or fried?
Both methods work beautifully for this tuna empanadas recipe! Baking creates lighter, less greasy hand pies that are healthier and easier to prepare. Frying delivers crunchier, richer empanadas with traditional texture. For fried empanadas with tuna, heat oil to 350°F and fry 3-4 minutes per side until golden.
Is tuna empanada healthy?
Yes! This tuna empanadas recipe provides lean protein from tuna, vegetables for nutrients, and healthy fats. Baked versions are lower in calories than fried. Using whole wheat flour adds fiber, and the canned tuna empanadas offer omega-3 fatty acids that support heart health.
Where did tuna empanadas come from?
Tuna empanadas trace back to Galicia, Spain, where coastal communities created empanada gallega with local seafood. The tuna empanadas recipe spread throughout Latin America, with each region adding unique touches. Filipino and Spanish tuna empanadas remain the most popular variations today.
What are common empanada mistakes?
The biggest mistakes include overfilling (causing bursting), using warm dough (creating tough pastry), skipping the egg wash (resulting in pale empanadas), and not sealing edges properly. Following this tuna empanadas recipe carefully helps you avoid these pitfalls for perfect results every time.
Time to Create Your Own Empanada Magic
You've now got everything you need to master this tuna empanadas recipe and impress everyone who takes a bite. These golden, flaky treasures are more than just food ; they're conversation starters, party favorites, and the kind of homemade comfort that brings people together around the table.
Don't stop here! Once you've perfected these tuna empanadas recipe beauties, try our Prosciutto Puff Pastry Recipe for an elegant appetizer or whip up our Berry Puff Pastry Recipe for a sweet ending to your meal. The techniques you've learned here translate beautifully to countless other savory pastry recipes, so consider this your gateway to a whole world of delicious hand pies. Make these tuna empanadas recipe creations today, and I guarantee they'll become a regular request in your home!
With love and flaky crusts
By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Tuna Empanadas Recipe
Tuna Empanadas Recipe
Equipment
- 1 Rolling Pin Essential for even dough thickness (a wine bottle works in a pinch)
- 2 Large mixing bowls One for dough, one for filling
- 1 Sharp knife or pizza cutter For cutting dough circles
- 1 Fork For crimping decorative edges
- 2 Baking sheets Lined with parchment paper
- 1 roll Parchment paper Prevents sticking and simplifies cleanup
- 1 Pastry brush For egg wash application
- 1 Skillet or frying pan For sautéing filling
- 1 optional Empanada press or cookie cutter For uniform shapes (4–5 inch diameter)
- 1 optional Air fryer For 15-minute crispy empanadas
Ingredients
Dough
- 3 cups all-purpose flour Creates structure for flaky pastry
- 1 teaspoon salt Enhances overall flavor
- ½ cup cold butter (cubed) Makes dough tender and flaky (sub coconut oil for dairy-free)
- 1 whole egg Binds the dough
- ½ cup cold water Add more if needed
- 1 tablespoon white vinegar Tenderizes for extra flakiness
Filling
- 2 cans (5 oz each) tuna (drained) Oil-packed tuna adds rich flavor
- 1 medium onion (finely chopped) Adds sweetness and depth
- 2 cloves garlic (minced) Aromatic flavor
- 1 whole red bell pepper (diced) Adds sweetness and color
- 2 whole hard-boiled eggs (chopped) Adds creaminess
- ¼ cup green olives (sliced) Briny and salty notes
- 2 tablespoons tomato paste Adds richness
- 1 teaspoon paprika Warm color and depth
- ½ teaspoon cumin Earthy flavor
- salt and pepper To taste
- 2 tablespoons olive oil For sautéing
- 2 tablespoons chopped fresh parsley Bright herbal finish
Assembly
- 1 whole egg (beaten) Egg wash for golden crust
- sesame seeds (optional) Adds texture and visual appeal
Instructions
- Mix flour and salt, cut in butter until coarse crumbs form.
- Whisk egg, water, vinegar; combine to form dough, knead briefly, chill 30 min.
- Sauté onion in oil 3–4 min, add garlic & bell pepper; cook 3 min.
- Stir in tomato paste, paprika, cumin 1 min, then add tuna, eggs, olives.
- Season, cool completely, mix parsley.
- Roll chilled dough into 5–6 inch circles, fill 2–3 tablespoon tuna mixture.
- Fold into half-moons, seal edges, crimp with fork.
- Brush with egg wash, sprinkle sesame seeds, slit tops.
- Bake 25–30 min at 375°F until golden brown; cool 5 min.
- Serve warm with salsa verde or tomato sauce.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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