Heat oil in a medium skillet over medium-high heat. Add onion, and garlic; and sauté until soft, stirring often, about 5 minutes. Add tuna, Mölli Morelos sauce, carrot and potato dices; toss gently to distribute evenly. Bring mix to a boil, cover and lower heat to simmer for 10 minutes or until carrots and potatoes are fully cooked. Add olives, toss and season with salt and pepper; set aside to cool completely.
Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and a rectangle of about 12 inches by 16 inches. Spray a baking sheet with nonstick spray; transfer pastry to sheet.
Preheat oven to 450F. Spread filling over pastry, leaving 1-inch border. Brush pastry edges with the beaten egg. Roll out second pastry sheet to a 12 x 15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; press the edges with a fork to seal. Brush top pastry with the beaten egg. Pinch top pastry with a fork a few times.
Bake empanada uncovered until crust is browned and puffy, about 25 minutes. Slide onto platter. Serve with a side of refried beans and provecho!
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 6.7mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2
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