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Tuna empanadas

Serves   4
Prep time: 15 mins
Cooking time: 35 mins

Our simple take on a classic Spanish recipe – our empanadas use seasonal veges and tuna. Ideal for lunch boxes, or serve with a seasonal salad for tasty family dinner.





Tuna empanadas

  • 1 tablespoon oil
  • 1 onion*, finely diced
  • 2 capsicums*, thinly sliced or cut into small cubes
  • 3 cloves garlic, grated or 1 ½ teaspoons crushed garlic
  • 1 tablespoon paprika
  • 1 cob fresh corn kernels* or 1 cup frozen corn kernels
  • 170g tomato paste
  • 425g canned tuna in Springwater, drained
  • Salt and pepper, to taste
  • 780g flaky puff pastry sheets, defrosted
  • 1 egg, beaten (optional)

Summer salad

  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard or 2 teaspoons wholegrain mustard
  • Salt and pepper, to taste
  • 1/3 head lettuce*, sliced
  • ½ cucumber*, sliced
  • ½ pack or bunch radish*, sliced

* These ingredients are shared with other recipes from the summer weekly meal planner.


  1. Heat oil in a frying pan on the stove over medium high heat. Sauté onions and capsicum for 5-10 minutes until they have softened. Add garlic and fry for 1-2 minutes until fragrant, mix in paprika and corn. 
  2. Stir in the tomato paste and heat through. Remove from heat, gently mix in the tuna, test taste and season with salt and pepper.
  3. Heat oven to 210C bake or 190C fan bake and grease a baking tray. 
  4. Prepare a small bowl of cool water, set aside. 
  5. Cut the pastry sheets into quarters, place tablespoonfuls of the mixture evenly into the middle of the pastry squares, brush the edges lightly with water using a pastry brush or your fingers. Fold diagonally to form a triangle, seal the edges using a fork, place on the baking tray. Repeat this process until all the mixture and pastry has been used up. Brush the tops with egg, if desired. 
  6. Bake for 25-30 minutes, or until the pastry is golden brown and cooked through. 
  7. Prepare the salad as the empanadas bake. Mix olive oil, mustard, salt and pepper in a bowl, add remaining salad ingredients and toss to coat in the dressing. 

Cooking tips: If you have a preferred dressing or already have dressing in your fridge or pantry use that in the salad instead. 

Adapt it: Swap paprika with your favourite spices or sauce mix if preferred. For protein substitutions use minced chicken, beef or pork, prawns, salmon fresh or canned, plant-based mince. 

Leftover tips: Eat for lunch the next day or freeze the empanadas.