Authortapasonline
RatingDifficultyBeginner

Tuna parcels - this recipe includes a typical Spanish pastry which is good for this type of dish, but you may prefer to use filo. Some recipes suggest the inclusion of hard-boiled eggs and olives, so the choice is yours. The important thing to remember is that the mixture must be smooth, so as not to puncture the delicate pastry. They are probably best hot, but can be eaten cold.

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Filling
 1 x 150g Tin of Tunadrained
 1 Small Onionfinely chopped
 2 Cloves of Garliccrushed
 1 Tomatofinely chopped
 Half tsp Pimentón Dulcemild smoked paprika
 Half tsp Dried Parsley
 Half tsp Salt
 2 tbsp Olive Oil
For the Pastry
 300 g Plain Flour
 1 Free-Range Egg
 100 ml White Wine
 150 ml Milk
 3 tbsp Olive Oil
1

Heat the oil in a frying pan and add the onion, garlic and tomatoes. Sauté for a few minutes until softened.

2

Add the tuna, pimentón, parsley and salt and mix well, flaking the tuna as necessary. Set aside to cool.

3

To make the pastry, place the flour in a bowl and gradually add the other ingredients, working together to form an elastic dough.

4

Roll out the pastry quite thinly on a floured surface. Cut into rounds of approximately 8cm diameter. A suitable glass is handy for this.

5

Put a spoonful of the tuna mixture in the middle and fold to a half-moon shape, sealing with a drop of water and crimping the edge. Be careful not to overfill as this may cause them to burst when cooking.

6

Place the pasties on an oiled baking tray, brush lightly with oil or beaten egg and heat in a hot oven for about twenty minutes, until golden. Alternatively, they can be deep-fried in oil and drained on absorbent paper.

7

Serve two or three as a tapa with alioli or a dip of your choice.

Category, , Cooking Method,

Ingredients

For the Filling
 1 x 150g Tin of Tunadrained
 1 Small Onionfinely chopped
 2 Cloves of Garliccrushed
 1 Tomatofinely chopped
 Half tsp Pimentón Dulcemild smoked paprika
 Half tsp Dried Parsley
 Half tsp Salt
 2 tbsp Olive Oil
For the Pastry
 300 g Plain Flour
 1 Free-Range Egg
 100 ml White Wine
 150 ml Milk
 3 tbsp Olive Oil

Directions

1

Heat the oil in a frying pan and add the onion, garlic and tomatoes. Sauté for a few minutes until softened.

2

Add the tuna, pimentón, parsley and salt and mix well, flaking the tuna as necessary. Set aside to cool.

3

To make the pastry, place the flour in a bowl and gradually add the other ingredients, working together to form an elastic dough.

4

Roll out the pastry quite thinly on a floured surface. Cut into rounds of approximately 8cm diameter. A suitable glass is handy for this.

5

Put a spoonful of the tuna mixture in the middle and fold to a half-moon shape, sealing with a drop of water and crimping the edge. Be careful not to overfill as this may cause them to burst when cooking.

6

Place the pasties on an oiled baking tray, brush lightly with oil or beaten egg and heat in a hot oven for about twenty minutes, until golden. Alternatively, they can be deep-fried in oil and drained on absorbent paper.

7

Serve two or three as a tapa with alioli or a dip of your choice.

Empanadillas de Atún