Name: Tuna Empanada
Yield: Makes 8 servings
Ingredients: 1 tablespoon olive oil; 2 medium plum tomatoes, seeded, finely chopped; 1 medium green bell pepper, finely chopped; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked; 2 large hard-boiled eggs, peeled, sliced; Nonstick vegetable oil spray; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 2 ounces thinly sliced Serrano ham or prosciutto; 1 large egg, beaten to blend (for glaze)

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Tuna EmpanadaPatricia Heal

In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.

Recipe notes

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