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    Tuna and Red Pepper Empanada

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    Tuna and Red Pepper Empanada

    A double crust pie eaten in much the same way as a Cornish pasty - as a fortifying midday snack.

    • Preparation time: 25 minutes plus chilling and cooling
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • filling
    • 2-3 tbsp olive oil
    • 1 onion finely chopped
    • 1 red pepper finely chopped
    • 500g potaotes peeled and diced small
    • 300ml dry cider or white wine
    • 2 tbsp tomato puree
    • 1 tbsp chopped parsley
    • 1 tbsp smoked paprika
    • 1 tsp dried thyme
    • 225g fresh or tinned tuna, diced or flaked
    • pastry
    • 350g plain flour
    • 175g cold butter, chopped
    • ½ salt
    • 1 egg beaten


    1. Put all the pastry ingredients except the egg in a food processor and pulse to blend. Add 4–5 tbsp cold water to form a softish ball – don’t overwork it. Cover with clingfilm and leave to rest in the fridge while you prepare the filling.
    2. Heat the oil in a roomy frying pan and fry the onion, red pepper and potato for about 10 minutes, stirring often, until the vegetables soften. Add the cider or wine, tomato purée, parsley, paprika and thyme, and season. Allow to bubble up, cover loosely and simmer for 8–10 minutes. Add a little water if it looks like drying out. Remove from the heat and fold in the tuna (fresh or tinned; there’s no need to cook it first). Leave to cool.
    3. Preheat the oven to 190C/gas 5 and butter a 25cm pie dish or flan tin. Roll out two thirds of the pastry to fit the tin and flop a little over the sides. Pat it into place – don’t stretch it, just ease it gently into the corners. Spread the filling in the case and dampen the edges of the pastry. Roll out the remaining pastry to form a lid and lay it over the top. Press the edges together with your fingers to seal or mark with a fork. Brush with a little beaten egg and prick the top
    4. Bake for 25–30 minutes, until the pastry is crisp and golden. Transfer to a wire rack to cool. Serve at room temperature, in wedges or squares.

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