Tuna Filled Enpanadillas

“This recipe was originally made by my grandmother from Spain and my mum gave it to me. They are delicious!”
READY IN:
55mins
YIELD:
24 enpanadillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a non-stick frying pan with cooking oil.
  2. Heat and add chopped onions.
  3. Cook until soft.
  4. Drain the tuna and add to onion.
  5. Cook for about 2 minutes.
  6. Chop up the boiled eggs and add to the tuna mixture followed by the tomato paste, salt and pepper.
  7. Let it cool a little.
  8. Pre-heat oven to 180 degrees celsius.
  9. Prepare pastry by cutting out circles of about 8 cm.
  10. I usually use a tea cup, which is close enough.
  11. Place teaspoons of the mixture in the middle of the pastry and fold pastry in half to form a semi-circle, enclosing the tuna mixture.
  12. Pinch closed with your fingers or use a fork.
  13. Place on a greased oven tray, brush a little egg wash on each one and bake for about 15 minutes or until golden brown.

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