Tuna dumplings are the most popular recipe there is. The mass of empanadas can be refilled from almost anything, including sweet and savory foods. In Pleasure to the plate we have taught you to elaborate a myriad of fillings for dumplings, but the truth is that the tuna and hard-egg dumplings are what our mothers and grandmothers used to do when we were little. Therefore, today we want to pay tribute to the tuna empanadas and teach you how to make them.
Ingredients
Dough for empanadillas
340g canned natural tuna
1 green pepper
1 red pepper
200g of tomato sauce
2 hard boiled eggs
1 egg to paint
Salt and ground black pepper c / n
Olive oil or sunflower c / n
Step-by-step elaboration
1. Wash the peppers, cut them in half and remove the seeds and ribs.
2. Chop the peppers into small pieces and fry them in olive oil until soft.
3. Add the tuna to the natural drained and crumbled and the tomato sauce that we have taught you to do in Placer to the plate.
4. Cook everything until the tomato sauce has been reduced. Remove from the heat and mix with the chopped hard-boiled egg. Allow the mixture to cool.
5. Spread dough on a baking tray and place the tuna filling in the center of the dough with the help of a spoon.
6. Close each pie in half by folding the edges very well.
7. Pin the surface of the tuna patties with beaten egg and cook in the oven preheated to 220 ° C, until they are browned.
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