Ingredients
1 pack shortcrust pastry sheet
2 tbsps olive oil
1 onion (peeled and finely chopped)
1 red pepper (seeded and finely chopped)
1 garlic clove (finely chopped)
3 potatoes (peeled and finely diced)
1 tsp paprika
1 tin tuna (drained)
1 vegetable stock cube
salt and pepper
Instructions
1. Preheat the oven to 180°C
2. Make the filling: Heat the olive oil in a pan and fry the onion, garlic and pepper until softened
3. Add the potatoes, paprika and tuna and cook for 2-3 minutes, then pour over the stock
4. Simmer until the stock has been absorbed and the potatoes are tender, then
season and set aside to cool.
5. Roll the pastry out a bit thinner, use a pastry cutter (make at least 6 empanadas) use empanada maker
6. Heat the olive oil, wine and water in a pan until hand hot