Introduction
These Tuna and Potato Bread Empanadas are a delightful twist on the classic empanada, using bread slices as the outer layer. Filled with a savory tuna and potato mixture, they are quick, easy to make, and perfect for a snack, appetizer, or light meal.
Ingredients
For the Filling:
1 medium potato, boiled and mashed
1 can (5 oz) tuna, drained
1/4 cup onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For the Empanadas:
8 slices of sandwich bread, crusts removed
1/4 cup milk (for sealing)
1/2 cup breadcrumbs (optional, for coating)
Vegetable oil, for frying
Preparation Tips
Choose Soft Bread: Use soft sandwich bread that is easy to roll out and shape.
Flavor the Filling: Adjust spices to your taste for a more personalized flavor.
Avoid Overfilling: Overfilling the empanadas may cause them to break during frying.
Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
Stir in the drained tuna, mashed potato, garlic powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes, mixing well.
Remove from heat and let the filling cool.
Step 2: Prepare the Bread
Flatten each bread slice using a rolling pin until thin.
Place a spoonful of the filling in the center of each slice.
Brush the edges of the bread with milk, fold over to create a half-moon shape, and press the edges together to seal.
Step 3: Coat the Empanadas (Optional)
If desired, dip each sealed empanada in milk and then coat with breadcrumbs for an extra crispy texture.
Step 4: Fry the Empanadas
Heat vegetable oil in a deep skillet or pot over medium heat.
Fry the empanadas in batches until golden brown, about 1-2 minutes per side.
Remove and drain on a paper towel-lined plate.
Step 5: Serve
Serve warm with your favorite dipping sauce, such as spicy mayo, garlic aioli, or ketchup.
Description
These Tuna and Potato Bread Empanadas are crispy on the outside with a soft, flavorful filling. The combination of tuna and potato makes them hearty and satisfying, while the bread coating adds a unique twist.
Nutritional Information (Per Empanada, Based on 8 Servings)
Calories: 180
Protein: 8g
Carbohydrates: 18g
Fat: 8g
Fiber: 2g
Sodium: 240mg
Frequently Asked Questions (FAQs)
1. Can I bake these empanadas instead of frying?
Yes, bake them in a preheated 375°F (190°C) oven for 15-20 minutes, flipping halfway through, until golden brown.
2. Can I use other fillings?
Absolutely! Try fillings like chicken and cheese, spinach and feta, or sautéed vegetables for variety.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
4. Can I make these gluten-free?
Yes, use gluten-free bread and breadcrumbs to make this recipe gluten-free.
5. What dips pair well with these empanadas?
Spicy mayo, tartar sauce, or a tangy yogurt dip complement these empanadas beautifully.
Recommendations
Add Herbs: Mix fresh parsley, cilantro, or dill into the filling for added freshness.
Serve with Salad: Pair with a side salad for a more complete meal.
Make It Spicy: Add a pinch of chili flakes or diced jalapeños to the filling for a kick of heat.
Conclusion
These Tuna and Potato Bread Empanadas are an easy and creative way to enjoy empanadas without traditional dough. Perfect for any occasion, they are sure to become a family favorite. Enjoy!