Spanish Tuna Empanada Recipe

Ingredients:
 17 oz package puff pastry (2 sheets)
  1    onion (medium)
  2 T  olive oil
1/4 t  salt
1/2    green pepper
1/2    red pepper
  7 oz tomato sauce
1/2 lb tuna canned (in vegetable oil)
  2    eggs (hard-boiled)
  1    egg (beaten)

Instructions:
Thaw empanada puff pastry sheets if necessary.Peel and chop onion.Heat 2
tablespoons of olive oil in a large skillet and add onion. Add 1/4 teaspoon
of salt and cook for 7 - 8 minutes over low heat.Chop both green and red
peppers and add them to the skillet. Cook over low heat for 8 - 10 minutes
more or until vegetables are soft.Place onion and peppers in a bowl, add
tomato sauce and mix. Drain tuna, peel and chop the hard-boiled eggs
and add both to the bowl and mix.Roll out 1 puff pastry sheet on baking
sheet. Arrange the mix leaving 1 inch border.Roll out the second empanada
pastry sheet atop filling. Fold the bottom sheet up over the top pastry
sheet and crimp the edges to seal it.Beat an egg and brush the top pastry
sheet. Prick softly the top pastry sheet with the tines of a fork to
allow steam to escape.Preheat oven to 300 degrees F (150º C) and bake the
empanada for 35 - 40 minutes or until golden.Leave to cool slightly, serve
and enjoy your Spanish tuna empanada recipe! See more Spanish Tapas
recipes.

Description:
The Spanish tuna empanada recipe is one of the most popular Tapas recipes from Galicia (northern Spain). This easy and yummy pie is much larger than the empanada of Latin America!

Notes:
Check out our delicious beef empanada recipe!