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Tuna and egg turnovers

Name: Tuna and egg turnovers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spanish, Home-style
Ingredients: 240 g Empanadilla pastry discs (16 discs); 110 g Tuna (tinned, drained weight); 100 g Egg (2 medium eggs, without shells); 80 g Emmental cheese (cut into 16 thin pieces); 75 g Tomato sauce; 50 g Piquillo peppers (drained); 1 g Salt (adjust to taste); 40 ml Extra virgin olive oil (estimated absorption; prepare a 500 ml frying bath, not all of which is consumed)

Crisp turnovers filled with tuna, boiled egg, piquillo pepper and cheese. A cool, well-drained filling helps keep the pastry sealed during frying.

25 minprep

25 mincooking

6servings

1.661 kcalwhole recipe

277 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Appetiser 30 to 60 minutes Spanish

Gluten-free y 6 más Indicative dietary requirements

View full classification 21 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Gluten-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserDinner

Preparation

Frying

Aparatos

Frying pan

Cocina

SpanishHome-style

Season

All year round

Occasion

For sharingFor the whole family

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Empanadilla pastry discs 16 discs 240 g
Tuna tinned, drained weight 110 g
Egg 2 medium eggs, without shells 100 g
Emmental cheese cut into 16 thin pieces 80 g
Tomato sauce 75 g
Piquillo peppers drained 50 g
Salt adjust to taste 1 g
Extra virgin olive oil estimated absorption; prepare a 500 ml frying bath, not all of which is consumed 40 ml

Shopping list Select and share only what you need

8 ingredients selected

Empanadilla pastry discs 240 g
Tuna 110 g
Egg 100 g
Emmental cheese 80 g
Tomato sauce 75 g
Piquillo peppers 50 g
Salt 1 g
Extra virgin olive oil 40 ml

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Let’s get cooking

Method

Cook the eggs in gently boiling water for 10 minutes. Cool, peel and finely chop.
Flake the tuna and chop the piquillo peppers. Mix with the tomato sauce, boiled egg and salt. The filling should be cool, with no loose liquid.
Divide the Emmental cheese and filling between the empanadilla pastry discs, leaving a 1 cm border. Fold each disc and crimp with a fork; remove any backing paper.
Heat the olive oil bath to about 175°C in a deep pan, no more than half full. Fry a few turnovers at a time for about 2 minutes per side, until golden. Drain and serve. The 40 ml used for the calorie estimate represents estimated absorption, not the entire frying bath.

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Ingredients

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Method

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