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stack of three slices of tuna empanada on a white plate.
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4.83 from 17 votes

Baked Tuna Empanada (Empanada de Atún)

This delicious, hearty baked tuna empanada recipe is easy to make from scratch! This easy Spanish dish is stuffed with tuna, tomato and egg.
Prep Time1 hour
Cook Time40 minutes
Resting Time1 hour
Total Time2 hours 40 minutes
Course: Snack
Cuisine: Spanish
Servings: 8 slices
Calories: 409.35kcal
Author: Lauren Aloise

Ingredients

For the Dough

  • 1 egg
  • 1 teaspoon baking soda
  • ½ cup olive oil
  • ½ cup Spanish hard cider or dry white wine
  • ½ teaspoon salt
  • 2 ¼ cups of flour plus extra for rolling
  • 1 egg separated

For the Filling

  • 1 large onion chopped
  • 1 cup roasted red peppers drained and chopped
  • 1.5 cups tomate frito
  • 2 tablespoons olive oil
  • 14 ounces canned tuna drained
  • 24 green manzanilla olives chopped
  • 2 hard boiled eggs chopped
  • 1 teaspoon Worcestershire sauce or anchovy paste
  • 1 tablespoon honey
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • salt to taste
US Customary - Metric

Instructions

Making the Dough

  • Beat the egg in a large bowl and add in the baking soda, olive oil, cider, and salt. Gradually add enough flour to make a soft, but not sticky, dough.
  • Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 1 hour.

Making the Filling

  • Heat two tablespoons of olive oil in a heavy frying pan set over medium heat. Cook the onions until they are soft and starting to caramelize. Add the roasted red peppers and fry for a couple minutes, then add the tomato sauce.
  • Lower the heat to a slow simmer and cook for about 15 minutes, stirring frequently.
  • Add the tuna, olives, chopped boiled eggs, Worcestershire sauce, honey, cumin, paprika, and salt to taste.

Assembling the Empanada

  • Preheat the oven to 350°F (175°C). Grease an 11-inch (28 cm) pie plate or round dish with oil.
  • Cut off two-thirds of the empanada dough, setting the smaller piece aside.
  • Roll out the larger piece until it's large enough to cover the base and sides of the greased pan. Transfer the dough to the pan, taking care not to stretch it, then trim the edges to neaten.
  • Beat the egg white and brush it over the dough in the pan. Bake for 10 minutes, and then let cool for 10-15 minutes.
  • Fill the pre-cooked base with the tuna filling. Roll out the other piece of dough, then cover the top with it and press the edges to seal. Trim off any excess dough.
  • Beat an egg yolk with one teaspoon of water, then brush on top of the empanada and bake for 40 minutes, or until nicely browned. Serve hot or cold.

Notes

  • Make your own empanada dough if you have the time. It's simple to do, and will make your empanada taste so much better!
  • Don't have tomate frito? Substitute with diced tomatoes and one tablespoon of brown sugar.
  • Make Ahead Version: Prep the filling and empanada dough in advance and store them in the fridge for up to 3 days. Assemble and bake whenever you're ready.

Nutrition

Serving: 1slice | Calories: 409.35kcal | Carbohydrates: 34.89g | Protein: 17.34g | Fat: 22.27g | Saturated Fat: 3.54g | Cholesterol: 105.41mg | Sodium: 1149.38mg | Potassium: 376.24mg | Fiber: 2.56g | Sugar: 5.53g | Vitamin A: 612.88IU | Vitamin C: 12.37mg | Calcium: 50.99mg | Iron: 3.81mg