Pascuense-style Tuna Empanadas

Ingredients

While the original Chinese Xianbing is typically made with pork or beef, this Pascuense adaptation replaces the meat with tuna, a popular ingredient in Pascuense cuisine. The addition of Pascuense spices, coconut milk, and lime juice infuses the empanadas with tropical flavors, giving them a distinct Pascuense twist. We alse have the original recipe for Xianbing, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (200g) tuna, drained 1 can (200g) tuna, drained
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for brushing Vegetable oil, for brushing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Gradually add the cold water while mixing until a dough forms. Knead the dough for a few minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the drained tuna to the skillet and break it into small pieces using a spatula. Cook for 2-3 minutes.
4. 4.
   Stir in the coconut milk, lime juice, ground cumin, paprika, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the tuna filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the empanadas.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with vegetable oil.
9. 9.
   Bake for 20-25 minutes, or until the empanadas are golden brown.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Tuna — Make sure to drain the tuna well before adding it to the filling to avoid excess moisture in the empanadas.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling.
• Serve the empanadas with a side of Pascuense salsa for an extra burst of flavor.
• If you prefer a crispier crust, brush the empanadas with beaten egg before baking.
• Experiment with different fillings such as crab or shrimp for a seafood variation.
• These empanadas can be made ahead of time and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pascuense-style Tuna Empanadas warm as an appetizer or main course. Accompany them with a fresh salad or Pascuense-style fried plantains for a complete meal.

Presentation advice

Arrange the empanadas on a platter and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the empanadas.