Crispy tuna-filled pastries
INGREDIENTS
- 16 empanadilla pastry discs (1 standard package)
- 150 g canned tuna (2 small cans of 80 g each, drained)
- 150 g tomato sauce
- 2 eggs
- ½ onion
- Salt, to taste
- Olive oil
- 1 beaten egg (optional, for brushing if baking or using an air fryer)
METHOD
- The filling. Hard-boil the 2 eggs, cool and chop them. Chop the onion finely and soften it in a little olive oil. Add the tomato sauce and cook for a few minutes, then stir in the drained tuna and the chopped eggs. Add salt and let the filling cool.
- Fill. Put a spoonful of filling in the middle of each disc, fold it in half and press the edges closed with a fork.
- Cook. Fry a few at a time in hot olive oil until golden on both sides and drain on paper. Or brush with beaten egg and bake (or air-fry) until golden.
At Back and Forth
At the exchange, the group made the pastry by hand and rolled out the discs themselves, then fried the empanadillas.
From the Youth Exchange Back and Forth (20–30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
