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Overhead shot of homemade tuna empanadas recipe with golden flaky crust and savory tuna filling on a white kitchen counter, photographed in natural light for a real homemade look.

Tuna Empanadas Recipe

Master this easy Tuna Empanadas Recipe in 30 minutes – golden, flaky pastry filled with savory tuna and vegetables. Perfect for snacks, parties, or make-ahead meals.
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Course: Appetizer, Main Dish, Snack
Cuisine: Filipino, Mediterranean, Spanish
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time (for dough rest): 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 empanadas
Calories: 230kcal
Cost: $8

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.

Nutrition

Serving: 100g | Calories: 230kcal | Carbohydrates: 22g | Protein: 12g | Fat: 10g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 330mg | Potassium: 210mg | Fiber: 1.2g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1.6mg