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Empanada De Bonito Recipe

Looking for an easy Empanada de Bonito recipe? Learn how to make Empanada de Bonito using healthy ingredients.


Submitted by guerrerita

Makes 32 servings



tasty empanadas made with tuna and tomato, could also add olives to the tomato for a depth of flavour

Recipe Ingredients for Empanada de Bonito

3 cups all purpose flour
1/4 teaspoon salt
6 oz butter, unsalted cold
2 egg
8 tbs water
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, finely chopped
500 grams potatoes, peeled and diced small
300 ml white wine
2 tbsp tomato puree
1 tbsp chopped parsley
1 tbsp smoked paprika
1 tsp dried thyme
225 grams fresh or tinned tuna, diced or flaked

Recipe Directions for Empanada de Bonito

  1. DOUGH

  2. Mix the flour and salt in a food processor. Can all be done by hand.

  3. Add the butter, egg and water until a clumpy dough forms.

  4. Form a ball and chill in the refrigerator for about 30 minutes.

  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

  6. Use immediately or store in therefrigerator or freezer to use later

  7. FILLING

  8. Heat the oil in a roomy frying pan and fry the onion, red pepper and potato for about 10 minutes, stirring often, until the vegetables soften. Add the cider or wine, tomato purée, parsley, paprika and thyme, and season. Allow to bubble up, cover loosely and simmer for 8?10 minutes. Add a little water if it looks like drying out. Remove from the heat and fold in the tuna (fresh or tinned; there?s no need to cook it first). Leave to cool.

  9. Preheat the oven to 190C/gas 5 and butter a 25cm pie dish or flan tin. Roll out two thirds of the pastry to fit the tin and flop a little over the sides. Pat it into place ? don?t stretch it, just ease it gently into the corners. Spread the filling in the case and dampen the edges of the pastry. Roll out the remaining pastry to form a lid and lay it over the top. Press the edges together with your fingers to seal or mark with a fork. Brush with a little beaten egg and prick the top

  10. Bake for 25?30 minutes, until the pastry is crisp and golden. Transfer to a wire rack to cool. Serve at room temperature, in wedges or squares.

Categories

First Course

Nutrition Facts
Serving Size 64.9g
Amount Per Serving
Calories
127
Calories from Fat
56
% Daily Value*
Total Fat
6.2g
10%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
60mg
2%
Potassium
137mg
4%
Total Carbohydrates
12.5g
4%
Dietary Fiber
1.0g
4%
Sugars
0.7g
Protein
3.9g
Vitamin A 8% Vitamin C 14%
Calcium 1% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sodium
  • Low in sugar
  • High in selenium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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