Lenten empanadas

Ingredients

• 1 tbspneutral oil
• 200 g, drainedtuna
• 3 tbsptomato sauce
• 20 gGourmet dried sofrito
• 2hard-boiled eggs
• 1egg yolk, for the egg wash
• 12empanada pastry rounds
• 1 tbspwater or milk, for the egg wash

Instructions

1. 1

   Boil the eggs

   Place the eggs in a pan of boiling water and cook for 15 minutes. Peel them when ready and chop them into small pieces.

2. 2

   Heat the oven

   Preheat the oven to 180 °C.

3. 3

   Cook the tuna

   Heat the oil in a frying pan over a medium heat. Add the tuna and sauté for 1–2 minutes, then stir in the tomato sauce and dried sofrito.

4. 4

   Hydrate the sofrito

   Cook the mixture together for 2–3 minutes, until the sofrito is well hydrated. If it starts to dry out, add a splash of water to keep the filling moist.

5. 5

   Add the eggs

   Stir in the chopped eggs, mix well and take the pan off the heat.

6. 6

   Mix the egg wash

   In a small bowl, mix the egg yolk with 1 tablespoon of water or milk. Use this mixture to help seal the empanadas and give them a glossy finish.

7. 7

   Fill and seal

   Put a spoonful of filling on each pastry round. Brush a little egg wash around the edge, fold the pastry over and press the edges closed; use a fork to seal them more firmly if you like.

8. 8

   Brush the tops

   Repeat with the remaining pastry rounds and filling, then brush the tops of all the empanadas with egg wash.

9. 9

   Bake until golden

   Bake for 15–20 minutes, until well browned. Serve hot, straight from the oven.

What are Lenten empanadas?

Empanadas are filled pastries found in many Spanish-speaking cuisines, with shapes and fillings that vary by region. Lenten versions are often made without meat; this one uses tuna and egg for a savoury filling.

Tuna: Tomato sauce and dried sofrito season the fish, while chopped hard-boiled egg adds substance. Baking the pastries gives the outside a browned finish without frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 8g protein, 18g carbs, 7g fat.

The pastry supplies most of the carbohydrates and contributes fat, while tuna and eggs provide most of the protein. Oil, pastry and egg yolk also contribute fat; serve an empanada with a generous salad or vegetables to round out the plate.

Keep the filling moist

Drained tuna: Let the tuna drain well so excess liquid does not make the pastry soggy, then warm it briefly in the oil.

Sofrito: Give the dried sofrito 2–3 minutes with the tomato sauce to hydrate. If the pan looks dry, add only a splash of water so the mixture stays moist but not runny.

Seal each pastry well

Egg wash: Brush a little around the pastry edge to help it stick, then press the folded pastry together firmly. A fork can crimp the edge and make the seal more secure.

Filling: Use a spoonful in each round and keep it away from the edge. Too much filling can make the pastry difficult to close.

Look for a golden finish

Colour: Brush the tops with egg wash before baking so they brown and shine in the oven.

Doneness: Start checking at 15 minutes. The empanadas are ready when their tops are well browned; bake for up to 20 minutes if they need more colour.

Plan the cooking time

Eggs first: Boil them for 15 minutes, then peel and chop them before starting the filling.

Assembly: Once the filling is cooked and off the heat, fill, seal and brush the pastry rounds. Bake at 180 °C for 15–20 minutes.

Choose simple sides

Fresh salad: Crisp leaves or a tomato salad make a light, fresh contrast to the warm pastry and savoury filling.

For a fuller meal: Serve the empanadas with a vegetable soup or cooked vegetables. Let them cool briefly after baking so the filling is easier to handle.

Recipe notes & tips

• Drain the tuna thoroughly before adding it to the pan.
• Chop the hard-boiled eggs into small, even pieces so they mix easily into the filling.
• Let the filling stop steaming before you assemble the pastries.
• Keep the pastry rounds covered while working so their edges do not dry out.
• Use a small spoonful of filling and leave a clear border for sealing.
• Check the empanadas at 15 minutes, as ovens can brown pastry at different rates.

Variations

• Add olives: Fold chopped pitted olives into the filling for a briny note.
• Add peppers: Cook finely diced pepper with the tuna for extra vegetable flavour.
• Use fresh sofrito: Replace the dried sofrito with a prepared fresh sofrito, adding it with the tomato sauce.
• Make them spicier: Stir a little chilli into the filling to taste.
• Try a different fish: Use another well-drained cooked fish in place of the tuna.

Common mistakes to avoid

• Wet filling: Drain the tuna and add water only a splash at a time if the mixture dries out.
• Overfilling: Use a spoonful per round so the pastry can close without bursting.
• Unsealed edges: Brush the border lightly with egg wash and press it firmly closed.
• Dry pastry: Keep unused rounds covered while you fill the others.
• Pale tops: Brush the empanadas evenly with egg wash before baking.
• Overbaking: Begin checking at 15 minutes and remove them once well browned.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in an oven until piping hot; the pastry is likely to soften if reheated in a microwave.

Frequently asked questions