Tuna Empanada with Pizza Dough

Neuza Costa

25 September, 2024

Using pizza dough instead of the traditional pastry makes this recipe quick and easy.
If desired, you can also use shortcrust pastry.
This recipe is perfect for taking to work or for kids' school lunches.
It can also be made using leftover chicken.

Ingredients

• 2 pizza dough bases, 220 g (7.7 oz) each
• 4 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 bay leaf
• 1 large ripe tomato, peeled and diced
• 5 mini peppers, various colors, diced
• 1 chili pepper, sliced
• 4 heaping tablespoons of tomato paste
• 3 cans of tuna, 120 g (4.2 oz) each, well drained
• 50 ml (1.7 fl oz) of white wine
• 80 g (2.8 oz) of black and green olive slices
• Dried oregano leaves
• 1 beaten egg for brushing
• Salt
• Mixed 5 pepper blend

Instructions

1. 1
   In a large skillet, heat the olive oil, onion, peppers, and bay leaf over medium heat.
   Stir occasionally and let it cook until it starts to brown.
   When the onions begin to fry, add the diced tomato, garlic, and chili pepper.
   Stir occasionally and cook until the tomato starts to break down.

   Mark as done
2. 2
   To the sautéed mixture, add the tuna, tomato paste, and white wine.
   Season to taste with the mixed 5 pepper blend and salt.
   Stir well, then add 80 ml (about 1/3 cup) of water.
   Cook for 3 minutes, stirring continuously to break down the tuna.

   Mark as done
3. 3
   Once the sauce is completely dry and the cooking time is up, remove the bay leaf.
   Add the olive slices and oregano to taste.
   Stir well and remove from the heat.

   Mark as done
4. 4
   On a large baking tray, roll out one pizza dough base.
   Spread the tuna filling over it, leaving the edges of the dough uncovered.
   Brush the edges with beaten egg.
   Cover with the second dough base.
   Press down the edges with a fork to seal the two bases together.
   Brush the top with the remaining egg.

   Mark as done
5. 5
   Bake in a preheated oven at 200°C (392°F) on the lower rack for 15 to 20 minutes.
   When the empanada is golden brown, remove and serve.

   Mark as done

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