Name: Chef Ed's Deconstructed Spanish Empanada
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 sheets prepared puff pastry; 2 cans of good tuna in olive oil; 1 cup pitted Spanish olives (finely chopped); 4 hard boiled eggs (finely chopped); 1 large onion (caramelized); 1/4 cup of mayonnaise; 2 large eggs, whisked (for egg wash)

Jump to Recipe Print Recipe

Chef Ed's Deconstructed Spanish Empanada

A delicious riff on a tapas classic

Print Recipe

Prep Time 15

Cook Time 15

Course Appetizer

Cuisine Spanish

Ingredients

2 sheets prepared puff pastry
2 cans of good tuna in olive oil
1 cup pitted Spanish olives finely chopped
4 hard boiled eggs finely chopped
1 large onion caramelized
1/4 cup of mayonnaise
2 large eggs, whisked for egg wash

Instructions

To prepare puff pastry

Unroll your puff pastry and cut into large rounds. Using the smaller round cutter, gently press your pastry round to score a circle inside the larger circle. Leave a border of at least a 1/4 in from the edge to the score. This scoring will allow the outer edge to puff and rise while your filling holds the inner circle down a bit creating a puff cup. Egg wash the edges of your puff pastry. Set your puffs aside.

Filling

Mix the tuna, caramelized onion, olives, egg and mayo together until well mixed and creamy.

Assembly

Put a spoonful of the tuna mixture in the center of your puff pastry.
Bake your filled puffs at 400 degrees Fahrenheit until golden brown. Serve warm

Keyword class recipe, tapas

Chef Ed’s Deconstructed Spanish Empanada