Whenever I have no time to cook something up but I am tired of frozen meals and takeout, I make puff pastry pies. Whether with cheese, meat and egg, or with vegetables, it always comes out great and takes little effort and time. This time I made a Tuna Empanada that I found on Epicurious.com. Even though it didn’t taste much like a genuine Tuna Empanada (I think there needs to be more acidity in the filling- add tomato paste perhaps?), it was delicious. Me and my room mate are suckers for freshly baked puff pastry and bread. The minute the empanada came out of the oven, me and Anna were on it burning the roofs of our mouths.
Ingredients: 2 chopped plum tomatoes, 1 chopped green bell, 1 chopped onion, 2 cubed hard boiled eggs, 1 lb canned tuna, 2 mined garlic cloves, 1 egg lightly beaten, 2 sheets thawed frozen puff pastry, 1 tablespoon olive oil, salt and pepper to season, nonstick vegetable oil spray
Preheat oven to 450. Heat olive oil in a skillet on medium heat. Add tomatoes, pepper and garlic and sprinkle with salt and pepper. Saute the vegetables for 10 until they soften.
Seal the edges with a fork. Brush the puff pastry with the remainder of beaten egg. Cut eight small slashes in the top puff pastry sheet. Bake the empanada until crisp and browned for about 20 to 25 minutes.