Spicy Tuna Empanadas Recipe
Ingredients
| 1 (3-ounce) pouch of Premium Albacore or Chunk Light Tuna | ||
| Diced green chilies | 1 Can (10oz), drained | |
| Ripe olives | 1 Can (10oz), drained | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| 1 hard-cooked egg, chopped | ||
| Hot pepper sauce | 1/4 Teaspoon | |
| 1/4 cup medium thick and chunky salsa | ||
| Pie crusts package | 2 , refrigerated | |
| Additional salsa | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper and hot pepper sauce; toss lightly with fork. Add 1/4 cup salsa and toss again; set aside. Following directions on package, unfold pie crusts (roll out slightly with rolling pin if you prefer thinner crust); cut 4 circles, 4 inches each, out of each crust. Place 8 circles on foil-covered baking sheets; wet edge of each circle with water. Top each circle with 1/4 cup lightly packed tuna mixture. Top with remaining circles, stretching pastry slightly to fit; press edges together and crimp with fork. Cut slits in top crust to vent. Bake in 425°F oven 15 to 18 minutes or until golden brown. Cool slightly. Serve with additional salsa.
Chef
