This fast and easy recipe is perfect for parties or any time you have people over. You can make the filling ahead of time and just assemble the empanada before your guests arrive and put it into the oven.
Filled puff pastry is very common in Mexico. I usually make something like this whenever I would get together with my girlfriends. What I love about this kind of meal is that you can make any filling you like and put it in a puff pastry. They never fail me. I just love them so much!
If you love to bake and make your own pastry puff sheets, you are awesome! If not, you can get these sheets already made in the frozen section at your grocery store. The package usually comes with two sheets.
Start by preheating your oven according to your puff pastry package instructions.
To make the filling you just have to fry the onions, peppers (red and green), tomato, tuna and chipotle for extra flavor. I like to add the hard boiled eggs in slices after I have place all the filling in the pastry sheet so when you bite into the pastry you get big pieces of egg and not just egg crumbles. That would happen if you mix the hard boiled eggs with the filling.
The filling has to be cold before you place it on top of the pastry, or else it will get mushy.
When you place the top pastry sheet make sure you wet the edges of the bottom sheet with an egg wash and press all of the edges with a fork to seal them.
I also like to mark where I will be cutting the pastry. If you cut the pastry after its cooked, it can break. So I recommend you do this very gently with a knife.
Serve this pastry with a nice salad and you have a perfect, easy to make brunch or dinner.
- 2 sheets of puff pastry
- 2 cans of tuna in water
- 1 egg
- 2 Hard boiled eggs
- ½ tablespoon oil
- 1 onion chopped
- 1 red pepper chopped
- 1 green pepper chopped
- 1 roma tomato chopped
- 2 cloves garlic
- 2 canned chipotles
- Prepare your puff pastry. If you bought an already made pastry puff, thaw it according to package.
- In a medium skillet over medium high heat add the oil, onion, peppers, and garlic.
- When the vegetables get soft add the tomato, the two cans of tuna and the chipotle. Saute for 3 minutes and set aside to cool down.
- Line a heavy large baking sheet with parchment paper.
- Arrange one sheet of pastry on the baking sheet and top it with the filling.
- Cut the hard boil eggs in circles and add it on top of the filling.
- Crack the raw egg in a small container and whisk until combined to use it as sealer.
- Brush all the sides of the pastry with the egg.
- Put the second pastry sheet on top and seal with a fork.
- Brush the top of the pastry with the egg to give it that golden color.
- Bake according to package or until the pastry cooks and has a golden brown color. About 30 minutes.
If you are using a frozen puff pastry make sure you read the instructions.
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