Tuna Empanada with Butternut Squash Pastry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Pastry:225g (8 oz) mashed, cooked butternut squash 375g (13 oz) plain flour 1 egg Filling:3 Tbsp olive oil, plus more if needed2 medium sized garlic cloves, minced2 large white onions, quartered and thinly sliced3 large red bell peppers, cored, seeded, and thinly sliced1 medium green bell peppers, cored, seeded, and thinly sliced1 large ripe tomato, peeled, cut in half and grated on a box grater2tsp sweet (not smoked) paprika1 small pinch of saffron threads, pulverized in a mortar, and steeped in 2 tbsp very hot water1 tsp salt; pepper to taste.18 oz tuna, drained and flaked3tbsp minced fresh flat leaf parsleyCoarse salt and freshly ground pepper3/4 cup thinly sliced, pitted manzanilla olivesFlour for dustingOlive oil and saffron pastry (recipe follows)1 large egg yolk1&1/2 tsp milk
Pastry (make ahead and cool in fridge for easier working).
Place the flour, egg and squash into the container of a food processor.
Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts.
Filling:
Place oil in a skillet over medium heat. Add garlic, cook for 1 minute. Add onions and cook till translucent about 5 minutes. Add the peppers and cook till they begin to soften, about 7-8 minutes, adding a little more oil if necessary. Reduce heat to low and cook about 12 minutes, till very soft. Add tomato paprika and saffron, cover and simmer for about 15 min. Stir occasionally, it should reduce to a jam like consistency.
Let the veg mixture cool, then add the tuna and parsley. Season to taste. This filling can be made up to a day in advance and refrigerated,covered.
Place an oven rack in the center of the oven and preheat to 375f. Oil a baking sheet with olive oil.
Make a choice 1 large empanada or 12 individual empandas; if 1 follow instructions below:
Roll out the larger pastry ball (on a floured surface, using a floured pin), about 19x12 inches. Transfer it to the baking sheet (it will overhang a little). Roll out the remaining pastry slightly smaller then the first. Spread the filling evenly on the pastry on the baking sheet, sprinkle with olives and cover with the smaller pastry. Fold up the bottom pastry to seal, and crimp decoratively.
If making 2.
Roll out half of pastry. Divide into 6 equal pieces. Place a heaping 1/4 cup of filling and sprinkle with olives. Brush sides with egg mixture and seal by pinching. Trim excess pastry.
Whisk the egg yolk and milk, and brush the top of the empanada(s) with it. Make several slits in the top to allow steam to escape. Bake about 45 minutes (or 30 if individual) till golden brown. Cover loosely with a kitchen towel and allow to cool a little, or to room temp to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user JWOURMS.
Place the flour, egg and squash into the container of a food processor.
Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts.
Filling:
Place oil in a skillet over medium heat. Add garlic, cook for 1 minute. Add onions and cook till translucent about 5 minutes. Add the peppers and cook till they begin to soften, about 7-8 minutes, adding a little more oil if necessary. Reduce heat to low and cook about 12 minutes, till very soft. Add tomato paprika and saffron, cover and simmer for about 15 min. Stir occasionally, it should reduce to a jam like consistency.
Let the veg mixture cool, then add the tuna and parsley. Season to taste. This filling can be made up to a day in advance and refrigerated,covered.
Place an oven rack in the center of the oven and preheat to 375f. Oil a baking sheet with olive oil.
Make a choice 1 large empanada or 12 individual empandas; if 1 follow instructions below:
Roll out the larger pastry ball (on a floured surface, using a floured pin), about 19x12 inches. Transfer it to the baking sheet (it will overhang a little). Roll out the remaining pastry slightly smaller then the first. Spread the filling evenly on the pastry on the baking sheet, sprinkle with olives and cover with the smaller pastry. Fold up the bottom pastry to seal, and crimp decoratively.
If making 2.
Roll out half of pastry. Divide into 6 equal pieces. Place a heaping 1/4 cup of filling and sprinkle with olives. Brush sides with egg mixture and seal by pinching. Trim excess pastry.
Whisk the egg yolk and milk, and brush the top of the empanada(s) with it. Make several slits in the top to allow steam to escape. Bake about 45 minutes (or 30 if individual) till golden brown. Cover loosely with a kitchen towel and allow to cool a little, or to room temp to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 256.0
- Total Fat: 6.2 g
- Cholesterol: 49.9 mg
- Sodium: 571.2 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 2.9 g
- Protein: 19.5 g
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