Empanadas are a popular snack or meal option across many cultures, often filled with a wide variety of ingredients. This version of Tuna, Corn, and Mozzarella Empanadas combines the creamy richness of cream cheese, the savory flavor of tuna, and the gooey delight of mozzarella. The addition of pickled gherkins and olives adds a tangy contrast, making every bite an explosion of flavors. This recipe is perfect for a family meal, a party snack, or even meal prepping for the week. The empanadas are brushed with a paprika-infused egg wash for a golden and flavorful finish.
Full Recipe:
Ingredients:
For the Filling:
1 medium potato (~300g), boiled and mashed
2 tablespoons of cream cheese
1/2 teaspoon of salt
A pinch of black pepper
1/2 teaspoon of garlic powder
2 tablespoons chopped parsley
1 can of tuna (80g), drained
1 can of corn (80g), drained
Green olives, chopped (to taste)
Pickled gherkins, chopped (to taste)
2 hard-boiled eggs, chopped
32 bread slices (for wrapping)
Mozzarella cheese (~160g), shredded
For the Flour Paste (sealing the edges):
1 tablespoon of all-purpose flour
Water (enough to make a paste)
For the Egg Wash:
1 egg
1/2 teaspoon of paprika
Step-by-Step Instructions:
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Step 1: Prepare the Filling
Start by boiling 1 medium potato until tender. Once cooked, peel and mash it in a large mixing bowl.
Add 2 tablespoons of cream cheese to the mashed potatoes, along with 1/2 teaspoon of salt, a pinch of black pepper, and 1/2 teaspoon of garlic powder. Stir until everything is well combined.
Incorporate the chopped parsley, tuna, corn, green olives, pickled gherkins, and 2 chopped hard-boiled eggs into the mixture. Make sure the filling is evenly mixed.
Finally, stir in the shredded mozzarella cheese to add a creamy, melty texture to your empanadas.
Step 2: Prepare the Bread
Flatten each slice of bread using a rolling pin until thin and pliable. This will serve as the empanada dough.
In a small bowl, mix 1 tablespoon of all-purpose flour with a bit of water to create a thick paste. This will help seal the edges of your empanadas later.
Step 3: Assemble the Empanadas
Place about 1 to 2 tablespoons of the filling in the center of each flattened bread slice.
Fold the bread slice over the filling to form a half-moon shape. Use the flour paste along the edges to help seal the empanada. Press down gently to ensure the edges are properly closed. You can crimp the edges with a fork for a decorative and more secure seal.
Step 4: Brush with Egg Wash
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