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Tuna Empanadas

Perfect as an appetizer or as a meal!

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Image of this recipe from lmali

Created By: StarKist

3.7
Average: 3.7 (10 votes)
Your rating: None

Prep Time:

20 minutes

Cook Time:

15 minutes

Servings:

16 empanadas
 

Nutritional Information

When using two, 6.4 oz pouches Chunk Light Tuna in Water

Recipe

Ingredients

2 pouches (6.4 oz.)  StarKist® Chunk Light Tuna in Water

½ tsp. cumin

½ tsp. chili powder

1 can (14.5 oz) Diced Tomatoes with Chilies, drained well

1-1/2 cups shredded Mexican blend cheese

2 frozen pie crusts

Directions

  1. Preheat oven to 400°F.
  2. Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
  3. Unroll pie crusts and cut into 8 pieces each.  Form into circles about 3-1/2 inches in diameter.
  4. Place about ¼ cup of the tuna mixture in the center of each circle.  Fold in half and seal the edges. (Can be made up to this point and frozen)
  5. Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
  6. Transfer to a wire rack to cool.