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Tuna Empanadas

Tuna Empanadas


A great appetizer choice, this is a delightful tuna mixture in a delicious pastry dough.


  • ½ cup margarine
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup cold water
  • 2½ cups flour
  • 2 teaspoons baking powder


  • 7½-ounce can tuna, drained
  • 1 onion, diced
  • hard-boiled eggs, diced
  • pinch of pepper
  • ¼ cup water

To make the dough, cream margarine with sugar and salt. Add egg, water, flour, and baking powder. Make into 10–12 balls. Roll each ball out on a floured surface into a circle about 4 inches in diameter. Mix together filling ingredients. Place a teaspoonful of filling in the center of each circle. Moisten edges of dough with water. Fold over and pinch edges together. Bake on a greased baking sheet at 375° until golden brown. Serve with chili sauce.

Yields 10–12.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Bruriah fl September 16, 2015

viability after freezing I'm hoping against my gut instinct that these would be as good if they were frozen until use. Has anyone tried to freeze these and thaw to serve? Reply

Yehuda Franco USA October 10, 2014

Empanadas Great appetizer though I would never recommended margarine, it is an unhealthy product that should be considered treif by all means. If one checks the chemical composition of margarine which is two steps before becoming plastic and see its quality as cumulative as such is a contributor to colon cancer. We must be aware of this issue and replace it with healthier alternatives like olive oil or canola. Even coconut oil fears better than margarine on health issues. Reply

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