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“It is important not to use water-packed tuna for this, it will not work for the filling, purchase tuna packed in olive oil ONLY! This should give you between 50-60 small empanaditas, you can prepare (not bake) them up to 1 week ahead and freeze, place them on a baking sheet in one layer when frozen transfer to a ziploc freezer bag/s, these are perfect to serve at a get together or to have handy in your freezer for a late-nite snack! You will need a 2-1/4-inch round cookie or biscuit cutter for this. These are really good!”
1hr 20mins

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Prepare an ungreased large baking sheet.
  3. Drain the oil from the tuna into a skillet; add in onion and garlic; saute over medium heat until softened (about 3 minutes).
  4. In a bowl mash the tuna with a fork, then add in the onion/garlic mixture (with the tuna oil) along with the olives and capers.
  5. Season with black pepper and seasoned salt.
  6. Roll out the pastry sheet on a lightly floured surface into a 13-inch square.
  7. Cut out 30 rounds with a floured cookie or biscuit cutter (discard any trimmings).
  8. Put about 1/2 teaspoon of the tuna mixture in the center of each round.
  9. Hold the filled round in the palm of your hand, then moisten edge with a finger dipped in water.
  10. Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
  11. Transfer the Empanaditas to prepared baking sheet, then press back of a fork onto the border to crimp.
  12. Form more Empanaditas with the remaining dough and rounds.
  13. Bake (middle oven rack) for about 20 minutes.
  14. Cool on the baking sheet on a rack for 10 minutes.

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