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This Easy Tuna Pie Is a Spanish Shabbat Staple

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5 from 2 reviews

This light, satisfying empanada is a turnover made with a tuna, onion and bell pepper filling and the perfect make-ahead dish for Shabbat or anytime! 

Ingredients

  • 2 sheets puff pastry
  • 1 Tbsp olive oil
  • 1 white onion, diced
  • 2 red bell peppers, diced
  • 2 garlic cloves, chopped
  • 1 Tbsp paprika
  • ½ tsp black pepper
  • 4 cans tuna in olive oil, drained
  • 14 oz tomato passata (aka tomate frito)
  • 2 hard-boiled eggs, peeled and chopped
  • 1 egg, beaten with a splash of water

Instructions

  1. Roll out the two sheets of puff pastry making one slightly bigger than the other one. Put both sheets of dough in the fridge and make the filling. 
  2. For the tuna filling, heat up a pan and sautee the onion, bell pepper and garlic in the olive oil. Once soft and cooked through, add in the paprika and black pepper followed by the drained cans of tuna. Add in the passata. Mix until fully combined and let cook for a couple of minutes. Taste it, and add salt if necessary. Normally tuna comes previously salted, therefore it’s best to add to taste once the filling is totally cooked. 
  3. Let the filling cool.
  4. Preheat oven to 350°F.
  5. Assemble the empanada by placing the smaller sheet of dough on a baking sheet prepared with parchment paper or a silicone pad, and place the filling on top, leaving one inch of space around the border. 
  6. Place the chopped hard boiled eggs all over the filling, the pieces shouldn’t be too small.
  7. Put the top piece of dough over the filling, and be careful to encase the filling completely. This piece of dough should be a bit larger, so the edges meet perfectly despite having the filling in the middle. 
  8. Press the edges very well, and if you have a fork on hand, press it down all over the edge so it looks more presentable. If you feel like the edges aren’t staying together, you can brush a bit of raw, beaten egg on the edges before placing the top piece of dough. 
  9. Paint with the egg wash and bake for around 30-40 minutes, or until golden and cooked through. 

Notes

You can freeze this already baked, and it will keep perfectly for up to three months. Once you’re ready to serve it, thaw it on the counter for a couple of hours and bake to get the freshest results possible. 

  • Author: Alissa Guindi
  • Category: Entree
  • Method: Baking
  • Cuisine: Mizrahi

Find it online: https://www.myjewishlearning.com/the-nosher/this-easy-tuna-pie-is-a-spanish-shabbat-staple/