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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Ingredients:
2 large eggs |
1 tablespoon extra-virgin olive oil |
1/2 small yellow onion, chopped |
2 cloves garlic, minced |
1/4 teaspoon smoked paprika |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
5 ounces spinach, chopped |
1 5-oz. can tuna in oil, drained |
1/4 cup pitted green olives, chopped |
1 teaspoon lemon juice |
1 17.5-oz. box frozen puff pastry, thawed |
Directions:
1. Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.
2. Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.
3. Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
4. Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
5. Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.
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