just made some, pretty well done if I may say so myself.
3 cans tuna in oil
1 medium or large onion, chopped
lemon pepper seasoning
basil
oregano
thyme (optional)
tumeric
coriander (optional)
lemon zest (optional)
1 tablespoon chopped garlic
2.5 cups all purpose flour
1 - 1.5 cup cheap disgusting vegetable oil-based margarine substitute that you will not use for anything else
2 tsp salt
drops of cold water
Heat skillet over high heat, drain the oil from the tuna cans onto the skillet. When oil is heated (about 1 min) add the onions, garlic and the spices. Saute until onions are transparent. Add the tuna. Let the water boil off. Turn off heat.
In a bowl, combine flour and salt. Sift the flower and salt. Using two knives, mix up the margarine substitute. Stir until the margarine is broken up, and you have something that looks like clumps of butter covered in flower. Add the water, a few drops at a time, continue stirring.
Roll the dough into a small ball. Flatten to about a 10 cm diameter circle on a floured surface. Scoop about a spoonfull of the tuna/onion mix to the middle of the dough. Fold over the dough to cover the tuna mix, like you would, say, wonton.
Preheat oven to about 200 degrees (400 F). Place empanadas on an oiled cookie sheet. Cook for 15 minutes. Turn over, cook for another ten, until the crust is slightly browned. Remove from oven and let them cool.
Makes about 15 empanadas.
Accompanying beverages
Lager
Pinot grigio
Vodka
