Olive oil Onion Garlic Jalapeño pepper finely minced Tomatoes diced Salt and pepper to taste Tuna can (in water drained) Lime juice White distilled vinegar Cilantro finely chopped
All purpose flour Salt Unsalted butter chilled and cubed Vegetable shortening chilled Ice cold water Cheese mozzarella slices (a cheese that melts well) Egg Splash of water
In a large skillet, heat the olive oil. Toss in your onions, garlic, and jalapeño pepper and season lightly with salt and black pepper. Sauté and add in the diced tomatoes, giving them
Mix in the drained tuna, lime juice, and vinegar. Add the mixture to the pan and taste for salt and pepper. Continue cooking at a simmer for 10 minutes.
In a large mixing bowl, combine your dry ingredients. Cut in the chilled, until the mixture resembles small pieces. Slowly add the ice-cold water little by little until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for a few seconds. Grab your rolling pin and roll the dough out into a log.
Slice into 12 equal sections and roll into balls. Make them roughly the same size. Roll and extend each ball on a lightly floured surface to about 4 inches in diameter.
Add a slice of cheese to the center. Fill with the cooled tuna filling. Fold over until two sides meet into a half moon shape, and crimp with the tines of a fork.
Using a pastry brush, brush egg wash over the top of the unbaked empanadas. Bake until golden brown all around.
If you want to make it hotter, add more diced jalapenos. Don't forget to taste the filling. If you like it, you're ready to go.