Tuna Turnover (empanada)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 sticks butter, room temp.1 package cream cheese (190 g), room temp._________________________1 cup all-purpose flour1 cup wheat flour1 tsp salt2 tsp. chili powder1/2 tsp. cuminFilling:2 cans tuna in water, drained2 Roma tomatoes, diced2 Tbsp. light mayo2 tsp. deli brown mustard
Cream butter and cream cheese until creamy. In separate bowl, mix flour, salt, and spices.
Mix flour mixture in to creamed butter mixture. After completely mixed, form into two balls. Flatten and wrap in plastic wrap. Chill for 1-2 hours or overnight.
Take chilled dough and roll on lightly floured surface to 1/8 inch thick. Cut out 4-5 inch circles. (I use a large yogurt container.) In each circle place a tablespoon of tuna mixture. Wet edge, close and crimp edges with fork. Place on two ungreased cookie sheets (approx. 8 per sheet). Brush tops with some melted butter or egg white and bake for 20-25 minutes at 375.
Serving Size: Makes 16 turnovers.
Number of Servings: 16
Recipe submitted by SparkPeople user KELMOM23.
Mix flour mixture in to creamed butter mixture. After completely mixed, form into two balls. Flatten and wrap in plastic wrap. Chill for 1-2 hours or overnight.
Take chilled dough and roll on lightly floured surface to 1/8 inch thick. Cut out 4-5 inch circles. (I use a large yogurt container.) In each circle place a tablespoon of tuna mixture. Wet edge, close and crimp edges with fork. Place on two ungreased cookie sheets (approx. 8 per sheet). Brush tops with some melted butter or egg white and bake for 20-25 minutes at 375.
Serving Size: Makes 16 turnovers.
Number of Servings: 16
Recipe submitted by SparkPeople user KELMOM23.
Nutritional Info Amount Per Serving
- Calories: 220.7
- Total Fat: 17.5 g
- Cholesterol: 49.8 mg
- Sodium: 254.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.8 g
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