Empanadas fritas de atún y queso (Fried Tuna and Cheese Empanadas)
Empanadas fritas de atún y queso (Fried Tuna and Cheese Empanadas) is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic fried pastry with a tuna and soft cheese filling. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Fried Tuna and Cheese Empanadas (Empanadas fritas de atún y queso).
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The quesa manticoso called for in this recipe is a semi-hard cheese of the Port du Salut type.
Ingredients:
For the filling:
500g yellowfin tuna, chopped
200g quesa manticoso
3 tablespoons oil
2 onions, finely chopped
1 tsp oregano
Fine salt and freshly-ground black Pepper, to taste
For the Empanada Dough:
1 kg flour
200g butter, melted and cooled
500ml water
1 tablespoon salt
1 tsp Baking powder
oil for frying
Method:
Place a medium-sized pan over medium heat. Add the oil and use to fry the onion for about 6 minutes, or until soft and translucent and just starting to colour on the edges. Add the tuna and the oregano. Season to taste with salt and black pepper and cook over medium heat for 4-5 minutes, making sure not to over-cook the fish. Take off the heat and set aside.
Prepare a brine by combining the 500ml of warm water with the tablespoon of salt, stirring until dissolved.
Sift the flour and 1 tsp of baking powder onto a clean surface. Form a well in the centre and add the hot butter and a little warm brine. Quickly mix all the ingredients and add more warm brine if necessary. Knead the dough with your hands for 5 minutes until it has a soft, pliable texture. Wrap the dough in a kitchen towel to keep it warm then set aside to rest for 15 minutes.
On a floured work surface, roll out the dough with a rolling pin to a thickness of approximately 3mm and cut into discs about 20cm in diameter.
Place a spoonful of the tuna filling and a few pieces of cheese in the centre of each disc, leaving enough room around the edges for sealing. Fold the dough over the filling in a semicircle and seal the edges well with your fingers or the tines of a fork.
Heat enough oil for deep frying in a deep fryer, pot or deep frying pan over medium-high heat to 160°C. Fry the empanadas for 6 to 7 minutes, turning them until lightly browned. Remove with a spider and drain on paper towels. Serve the fried tuna and cheese empanadas immediately, while still warm.
Alternatively, you can bake them at 200°C for 20–25 minutes, brushing them with beaten egg to give them a shine. The result will be lighter and less greasy.
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