Air-fryer tuna and egg turnovers
Total time1 h 10 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
-
Boil two eggs gently in the water for 10 minutes. Cool under running water, peel and chop. Reserve the third egg for brushing.
-
Finely chop the onion and soften in the olive oil for about 8 minutes. Add the tuna and cooked tomato sauce and reduce for 3 minutes. Take off the heat, stir in the boiled eggs and cool for 15 minutes.
-
Divide the filling between the 16 empanadilla pastry discs, leaving the edges clear. Fold over, seal with a fork and brush with the reserved beaten egg.
-
Preheat the empty air fryer for 5 minutes at 180°C. Cook two batches of eight spaced-out turnovers for 8–10 minutes at 180°C, turning after 6 minutes. If your basket only holds four, you will need four batches. The pastry must be cooked on both sides.
-
Rest for 3 minutes and serve four turnovers per person.
Related recipes
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →