tuna corn and mozzarella empanadas

Tuna, corn, and mozzarella empanadas are a savory and flavorful twist on traditional empanadas. The combination of tuna, sweet corn, and melted mozzarella creates a delicious filling wrapped in a flaky pastry.

Ingredients:

For the dough:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 egg
• 1/3 cup cold water (more if needed)

For the filling:

• 2 cans (5 oz each) tuna in water, drained
• 1 cup sweet corn (canned or fresh)
• 1 cup shredded mozzarella cheese
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp paprika (optional)
• 1 beaten egg (for egg wash)

Instructions:

Make the Dough:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Add butter: Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add wet ingredients: Beat the egg and add it to the flour mixture, then gradually add cold water, mixing until the dough comes together. If it’s too dry, add a little more water (1 tablespoon at a time).
4. Knead: Turn the dough onto a lightly floured surface and knead for a minute until smooth. Wrap in plastic and refrigerate for 30 minutes.

Make the Filling:

1. Cook the onion and garlic: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Mix tuna and corn: In a large bowl, combine the drained tuna, corn, and mozzarella. Add the cooked onions and garlic. Season with salt, pepper, and paprika (if using). Stir everything together.

Assemble the Empanadas:

1. Roll out the dough: Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thickness.
2. Cut out circles: Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
3. Fill the empanadas: Place 1-2 tablespoons of the tuna, corn, and mozzarella filling in the center of each dough circle.
4. Seal the empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
5. Egg wash: Brush the tops of the empanadas with the beaten egg for a golden finish.
6. Bake: Place the empanadas on a lined baking sheet and bake for 20-25 minutes, or until golden brown.

Serve:

Enjoy these delicious tuna, corn, and mozzarella empanadas warm with your favorite dipping sauce or a side salad!

Tips:

• You can also deep-fry the empanadas for a crispy finish if you prefer.
• Add chopped fresh herbs like parsley or cilantro for extra flavor in the filling.