MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Tuna Empanadas
Categories: Seafood, Pastry, Chilies, Vegetables
Yield: 12 Empanadas

15 oz (3 cans) Bumble Bee Prime
- Fillet Albacore Tuna with
- Chipotle & Olive Oil
1 lg Hard boiled egg; chopped
1 tb Adobo; to taste (opt)
3/4 c Chopped fresh cilantro
3 tb Chopped green olives
3 tb Capers
Salt
Empanada dough
1 lg Egg; beaten

Preheat oven to 375oF/190oC.

In a medium bowl, use a fork to combine tuna, adobo,
cilantro, olives and capers well. Add salt to taste.

Pinch off a 2" ball of empanada dough and, on a clean
surface, roll dough into a circle about 1/8" thick. Use a
cookie cutter, knife or an inverted glass to cut out 5" ?
6" circle (don't stress about being too exact).

Place about 2 heaping tablespoons of tuna filling in the
center of the circle (you can use more or less depending
on the size of your dough circle; again, don't stress
about being exact). Dip your fingers in water and moisten
all around the edge of the circle before folding the dough
over to seal, pressing gently first with your fingers,
then with a fork. Repeat with remaining dough and filling.
Place finished empanadas on a parchment lined cookie
sheet.

Use a pastry brush to lightly coat the top of the
empanadas with whisked egg. Bake empanadas for 15?18
minutes, until golden brown. Let cool and serve warm or
cool completely and store in the fridge for up to 3 days
or in a sealed ziplock in the freezer for up to 3 months.

NOTE: While there is nothing in this that is unsafe for
younger children, I save this for kids 12+ mos, which is
when I first introduce meat protein, especially fish where
there's any concern about mercury. Also, this chipotle
tuna packs heat!

Makes enough filling for 12 empanadas

from One Hungry Mama

RECIPE FROM: http://www.simplyrecipes.com

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