4 servings in 50 minutes
INGREDIENTS
- 350g Tomato Frito Estilo Kiki
- 2 onions, thinly sliced
- 1 clove of garlic, minced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 can of Tuna Belly or Tuna Neck, drained
- 1 roll of Puff Pastry
- 25g pine nuts
- 1 egg (optional, for egg wash)
INSTRUCTIONS
Prepare Filling:
- Sauté onions, garlic, and peppers in olive oil.
- Add drained tuna, pine nuts, and Tomato Frito. Cook for 5 minutes.
Assemble:
- Roll out puff pastry, place filling on one half.
- Fold pastry over filling, seal edges with a fork, and make small holes on top.
Optional Egg Wash:
- Brush beaten egg over the top for a golden finish.
Bake:
- Preheat oven to 180°C. Bake for 40 minutes until golden brown.
Serve:
- Cool briefly, slice, and enjoy your Tuna and Tomato Empanada!