Starters & salads
Tuna and Olive Empanaditas
Empanaditas can be frozen at the end of step 11 (prior to baking). Remove from the freezer to defrost for a minimum 1 hour prior to baking, then proceed as per recipe.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 35 min
- Active
- 35 min
- Cook
- 245 min
- Total
- 245 min
- Yield
- 30 pieces
Find similar recipes
Select any label to use it as a search filter.
- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- water
- 500 g
- medium eggs
- 2
- lemon zest
- 2 pieces
- garlic
- 2 cloves
- olive oil
- 50 g
- brown onion
- 150 g
- red peppers
- 100 g
- green peppers
- 80 g
- tinned chopped tomatoes
- 200 g
- Kalamata olives, pitted
- 80 g
- sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- tinned tuna in oil
- 185 g
- olive oil
- 90 g
- water
- 100 g
- dry white wine
- 40 g
- sea salt
- 0.5 tsp
- self-raising flour
- 350 g
- egg
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 3.8 g
- Energy
- 477 kJ
- Calories
- 114 kcal
- Fat
- 6.7 g
- Fibre
- 0.9 g
- Carbohydrates
- 9.2 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗