this makes the recipe easier

Although nowadays croquettes have more fame, The typical tuna dumplings are one of the classic fried foods of Spanish gastronomy. Of course, it is likely that when you eat them as tapas in a bar, it will be cold and even uncomfortable. But don’t worry, today in OBJEKTIV we will show you how to prepare homemade tuna dumplings.

And the recipe couldn’t be simpler. We need phyllo dough, tuna, onions, fried tomatoes and if we want boiled eggs.. However, even though these are the ‘traditional’ ingredients of these dumplings, you can choose the ones you prefer, although then it will no longer be the classic tuna dumplings.

Another important point that we will cover in this recipe is how we will cook them. The traditional one is in oil, but today we have other options that are healthier. These are the oven and the air fryer (or air fry), very fashionable today. In fact, here we will show you how to cook them in the oven.

Argentinian empanadas, very fashionable

Although they are not fish pancakes, If we currently have to talk about what is the most fashionable empanada, it is the Argentinian one. And precisely in recent years, the premises that prepare this product have multiplied in the streets of all of Spain.

However, it should be noted that There are big differences between Argentinian empanadas and tuna empanadas, as the former are bread-type dough. and those of ours, of sfoliates. In addition, the way of its preparation also changes, since it is common to cook them in the oven to get that texture similar to that of bread.

The traditional form of typical Argentinian empanadas. | Gabriel Avellaneda (Pixabay)

Actually, When it comes to empanadas, the Argentinian one has similarities, in terms of ingredients, with the Galician one.. The big difference is that the Galician empanada is large, which is cut and eaten in small portions, and the Argentinian empanada is prepared in individual portions.

Ingredients

  • Wafers for empanadillas (they are sold in packages and each one contains 16 wafers)
  • 150 grams of raw tuna
  • three medium eggs
  • a medium onion
  • 150 grams of fried tomatoes

Steps to prepare tuna dumplings

  1. The first thing we have to do is prepare the filling and its preparation is very simple. As you may have seen in the ingredients, we will use fresh tuna, but in case you want to make this recipe even easier, you can use canned (natural) tuna. But before we start, we will cook two of the three eggs: put them in boiling water and leave them for ten minutes. Take them out and put them in cold water to stop boiling.
  2. Cut the onion into brunoise (very fine) and fry in a pan, first on high heat and lower to medium heat, add salt, stir and let it sweat (with the pan covered). When the onion is golden, add the tuna and chop it with a wooden spatula.. As soon as it is well ground, we add the fried tomatoes. Peel the two eggs, grind them and add them to the mixture. We stir it well and once everything is integrated, we put our filling in a bowl and let it cool.
  3. We prepare a clean surface on which we will prepare the tuna dumplings. The idea is to spread the filling between the 16 wafers, and the best way to do this is to add a teaspoon of filling to each wafer and then spread what’s left over.tea. Think it’s better to underfill than overfill, because if not, then you can leave the empanadilla. When we have divided the dough between the 16 wafers, it is time to close them. For this fold in half and flatten slightly with your fingers to finish sealing them with the help of a fork (and thus achieve the characteristic shape they have on the lips). Heat the oven to 180ยบ.
  4. Place a sheet of baking paper on the baking sheet that we will use and place all the empanadillas on top of said paper. Beat the remaining egg and brush the surface of the noodles with a kitchen brush. We put the pan in the oven and let it bake for about ten minutes or until we see that they turn golden.. Remove and let cool before eating.

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