Ready to Serve Tuna Empanadas Delicious Steady

This is how preparing recipe Tuna Empanadas with 10 ingredients and 8 stages of easy cooking, which is delicious perfect.

Without fail recipe ultimate Tuna Empanadas easy, yummy, practical.

Good Evening my mother, now you can present recipe Tuna Empanadas with 10 ingredients and 8 steps. Next this is how to prepare, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Tuna Empanadas.

Ingredients all Tuna Empanadas

1. Prepare : Crust.

2. Needed 2 1/2 cups : All Purpose Flour and 1 cup or more for dusting and kneading.

3. Prepare 1 teaspoon : salt.

4. Needed 6 tablespoons : cold unsalted butter cut into cubes (chilled).

5. Needed 3/4 cup : margarine or vegetable shortening.

6. Needed 1/2 cup : cold water.

7. Needed : Filling.

8. Prepare : I use 4 canned flavored canned tuna such as afritada 175gms and drained.

9. Prepare : 1 cup cheddar cheese cut into strips.

10. Needed : You can use other fillings you like cooked ham, chicken fillet, ground pork or beef or even fruits!.

If all basic ingredients Tuna Empanadas it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Step by Step Cooking Tuna Empanadas

1. Crust. Mix the flour and salt together in a large bowl. Add the butter and shortening..

2. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps..

3. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands..

4. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour..

5. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!.

6. Form small discs about 5 inches in diameter and at least.25 inch thick or your desired thickness..

7. Fill your pie with the tuna filling about 3 tablespoons of the tuna on one side of your crust then add cheese. Then fold sealing the sides using fork..

8. I bake my empanadas rather than frying. At 350 degrees for 10 mins in the oven..

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