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Pati Jinich finished empanadas de minilla de atún

Insanely practical, that’s what these empanadas are. Perfect to make ahead for gatherings, as you can eat them hot or not. And they are oh, so, comforting: think of a tuna casserole in the good old style, but revamped with great Mexican flair and then flipped and turned into individual size. They withstand hours of travel and will remain delicious until you are ready to take a bite.

With that in mind, I made a full batch last Saturday to bring to a friend’s house. So thrilled were the boys, and I, with the packets as they came out of the oven (crispy on top, soft layers of barely sweet dough as you get close to the middle and a rich tasting filling) that by the time we put our jackets on, and I went back to the kitchen to transfer the empanadas from the baking sheet to a platter, I gasped at the sight of the only two remaining…

floured countertop with rolling pin

Lessons learned:

1. Make a double batch.

2. If you don’t, refrain from telling your friends about the fabulous thing you prepared but couldn’t bring because you finished it before hopping in the car. They won’t like it.

A simple way to describe an empanada is a turnover-looking packet stuffed with one or another kind of filling. The story goes that they’ve existed since the Spanish Crusades as they were perfect travel food. It was the Spaniards who brought them to Mexico.

From the Spanish word “empanar,” which can translate as “the act of covering something with bread or bread dough,” aside from practical, they are also versatile. They can go from mini to giant, from savory to sweet, from a tasty appetizer or funky main meal to a sweet bite, depending on the fillings.

cutting rounds into puff pastry

I can think of three things that distinguish empanadas from quesadillas. First, whereas quesadillas are made with flour or corn dough (or flour or corn tortillas) empanadas are made with flour dough. That doesn’t make empanada variations limited. Oh no. There are as many fillings and as many flour doughs as one can think of. One of the fluffiest ones are made with puff pastry, called hojaldre in Spanish.

Delightful, because as it bakes, the seemingly flat dough develops its multilayered structure: paper-thin layers of dough puff up with air, and delicious butter, in between them.

You can make your own puff pastry or simply buy it at the frozen section at the store. Just be sure to thaw before you roll out.

Then make rounds. You can make them as big or as little as you like. Here I am cutting 5” rounds. Brush with egg wash (just a beaten mix of egg and water) around the edges. Then add the filling.

brushing egg wash on outer edges of rounds cut from puff pastry

A second difference between empanadas and quesadillas is that it is pretty hard to find a quesadilla that is sweet, for a good reason. Whereas not only are there plenty of sweet empanadas but even when they are savory, they have a sweet element to them, like the Tuna Minilla that is going in here….

tuna empanada filling in pan

Minilla is a very popular way of cooking fresh fish and also canned tuna along the Mexican Gulf Coast, especially in Veracruz.

It is so tasty and its flavor shows the impact that kitchens in Veracruz received from it being a port of entry to the Spaniards. It has a base of cooked onion, garlic, plenty of tomatoes, pickled jalapeños, along with the capers, olives, raisins and herbs the Spaniards brought. Pretty much like the Fish a la Veracruzana style. The sauce gets cooked until moist and the flavors have been completely absorbed and combined.

You can eat Minilla as a main dish on top of rice. You can use it to make sandwiches or tortas. But my favorite way to use it is inside of empanadas. And I like to add generous amounts…

tuna empanada filling scooped into center of puff pastry

Then seal the empanadas by folding the circle over the filling. Then use a fork to not only decorate the edges but to seal them even better. In Mexico, many cooks know a fancy technique of decorating and sealing the edges of the empanadas so they look like encaje or embroidery. I go with the good old fork….

sealing empanadas with a fork

The third thing that distinguishes empanadas from quesadillas, is that empanadas are mostly baked. Not fried or cooked over the stovetop on a comal or skillet.

Once in the oven, the puff pastry layers do what they must… puff and puff and puff, the top crisps, the middle gets moist, and the filling bonds with the packet.

finished empanadas de minilla de atún

Off you go!

Tuna Minilla EmpanadasEmpanadas de Minilla de Atún

Serves: makes 16 empanadas

Empanadas de Minilla de Atún" alt="Tuna Minilla EmpanadasEmpanadas de Minilla de Atún" />

Ingredients

For the filling:

¼ cup vegetable oil

¾ cup chopped white onion

1 finely chopped garlic clove

1½ pounds chopped ripe tomatoes, or about 6 roma tomatoes

2 7oz cans tuna, drained and shredded

2 bay leaves

1 teaspoon brown sugar

½ teaspoon dried oregano

½ teaspoon dried thyme

1/2 teaspoon kosher or sea salt, or to taste

1/4 cup roughly chopped raisins

1/4 cup roughly chopped manzanilla olives stuffed with pimientos

1/4 cup seeded and roughly chopped pickled jalapeño chiles, store bought or make your own, more to taste

1 tablespoon capers

3 tablespoons chopped Italian or flat-leaf parsley


To form the empanadas:

1 egg

2 tablespoons water

1 1.2 pound package frozen puff pastry, thawed, or homemade puff pastry

To Prepare

In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed up and pasty looking, about 15 minutes.

Toss in the tuna and with a spatula or fork, mix it well with the tomato mix, making sure there are no big chunks. Add the bay leaves, sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium-low. Cook for about 10 minutes, the mixture should be very moist but not too watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.

Line two baking sheets with parchment paper. Preheat oven to 350. In a small mixing bowl beat the egg along with the water.

Gently flour your countertop and rolling pin and roll out one thawed sheet of pastry to about 1/8” thick. Cut out 5” to 6” rounds with a cookie cutter or anything that can act as a mold. With a pastry brush, brush the edges of the rounds with the egg wash. Spoon about 2 tablespoons of tuna in the center of each round, fold as a turnover or quesadilla to make a half moon, pushing the tuna inside of the empanada at the same time as you press the edges of the dough to seal it. Gently press the edge with the tip of a fork, this will act as decoration but also help seal the edges. Place the empanada on a lined baking sheet and repeat with the rest of the rounds and the second sheet of puff pastry. When all empanadas are formed, brush their tops with the remaining egg wash.

Place them in the oven and bake for about 30 minutes, until crisp, puffed up and golden brown.

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Comments

Hi Pati
These empanadas look great. I would like to make them ahead and freeze them for a trip to the beach this spring. What are your recommendations, bake then freeze or assemble, freeze, and bake when I get to my destination. Many thanks for your wonderful show and website.
Sincerely
Lindsey Green
Glen Allen, VA


me transportan a Veracruz! tengo que probarlas :)

Just made a batch this week… they fly away from the kitchen each single time. Wishing that will happen to yours too.



Pati, I LOOOOOOOVE your show! My daughters ages 5, 7 also love to watch with me. I love how you describe your food and love reading your blog and recipes. So glad I found you on the Create channel! We love your accent and my daughters love to imitate it. :-) Keep up the great work.

Anna, gracias!!! I am so happy to hear your girls watch your show with you AND that they imitate my accent: it cracks me up when my boys do the same (qhich is quite often!)



Interesting recipes, good photos, very tasty resemble the Mediterranean cuisine which we do in Spain. We invite you to visit my blog from Spain, with traditional recipes from the State of Valencia. In my blog you can find a translator to your language

This week “The Giraboix” in http://valenciagastronomic.blogspot.com.es
Going to lose?

Thank you, Chef Gonin! I will have to check out your blog.



you are the best the Latin Paula Deen. Your teaching skills are very simple and easy to understand. Keep up the great work. Wishing you all the best.

C. Schuylerr

Thank you so, so much!!



Hi Pati! I learned about you on the CHEW today. You are the Latin Pioneer Woman!!!!!! I just purchased your cookbook. I can’t wait to begin preparing mexican food at home. I love love love mexican food and can’t wait to begin cooking. Thank you for making the food so easy to prepare. I look forward to seeing your show on PBS. God Bless you!

Jolene, Thank you so much for buying the cookbook!! I hope you enjoy the recipes. Please let me know if you have any questions at any time.



Hola Pati!! soy Tammy Justus – desde Portland! :) Apenas descubri tu website y se me anotojaron las emapanadas de atun, las hice ayer y quedaron deliciosas!! Mil felicidades por tan grandes logros and I look forward to trying many many more recipes! con carino, tammy.

Gracías, Tammy!!



Disculapa no me podrias poner la receta de las empanadas de atun en espanol? gracias

Hola Rocio: ahora solo tengo el sitio en inglés! Espero empezar a poner en español pronto, pero mientras, tal vez quieras copiar la receta y ponerla en Google Translate? Saludos!



Great recipe but can you please include the Metric measuring system for us Australians? We haven’t dealt with pounds and ounces for the past 40 years (my whole life!).

Molly, found this for you http://www.metric-conversions.org/ ; )



gracias por esta deliciosa reseta,como siempre facil de aser y ponerla en la mesa para saborear sus delicias. Mi esposo quiere saber el apellido de su abuelito de Bratislaba,sindo como le platique que mi esposo nacio alla y es sobrevibiente dela segunda guerra.Le mandamos las gracias anticipadamente.
Sarita y Ernesto


Pati, Congratulations for your show.
It is so awesome to watch you cooking all those delicious recipes, they bring me good memories when I was a child. Originally I am from Veracruz (the city) I have been living in Austin (for a long time), I would love to see more recipes with seafood, like arroz a la tumbada, I loooooove seafood. CONGRATULATIONS for your book as well. :-)
All your recipes are amazing!

Isa.

Hola Isa, I’m so happy the show brings back memories for you! Thank you so much for writing to me!! I will try to post a recipe for arroz a la tumbada soon.



love, love your show..I’m a filipina married to a mexican husband who knows how to cook very well. But, watching your show gives me inspiration to learn how to think & cook mexican dishes because your recipies are very easy to follow…KEEP UP THE EXECELENT TV SHOWS!!!!

Gracias Julia!



LOOVE YOUR SHOW!!!! I LOVE YOUR RECIPIES!!! I’m a filipina but love Mexican food..your recipies are awesome!

jULIA


Patti, Can I assemble the Tuna Minilla Empanadas ahead of time and refrigerate them, also can they be frozen? I ask because I cook for two.
Can I also substitute kalamata olives with a few tablespoons of chopped red roasted peppers??
I have all the ingredients on hand, except the puff pastry, I have to restock my freezer. I will be making this recipe today.
I watch you show on Create T.V. Love it.
Irene

Hola Irene, I’m so happy you are trying this recipe! Yes, you may make them ahead and refrigerate or freeze – I recommend waiting to bake them until right before serving. Just assemble and store in the refrigerator or freezer in a tightly sealed container, or snugly wrapped in plastic wrap. Thaw before baking if frozen. And, of course, you can sub red roasted peppers for the olives. Thank you so much for writing to me. I hope you enjoy the empanadas!



Hola Patti,no hemos podido volver a ver su rograma aqui en San Diego,y pues nos gustaria volver a ver su programa lo podiamos ver en PBS,pues era muy agradable verla cocinar y tomar sus recetas tan sabrosas y faciles de seguir,esperamos volver a verla en


Hi Patti, Is there an 800 number that I can call to order your cookbook. Are all the recipes from you T.V. show?? I’m very much a chicken lover, can’t wait to try your Chicken with tamarind. While reading your story of your Mother and Grandmother, it brought back memories of my mother hacking off the head of chicken on a tree stump and watching the headless chicken running around….Is that where the saying “Running around, like a chicken with his head off,” came from??
Thank you, Irene


EStimada Pati,

Acabo de descubrir tu web y está fabulosa. EStoy organizando la fiesta de cumple de mi hija y por primera vez en la vida estoy tratando de que todo sea ¨home made¨ y hacerlo yo misma. Me preguntaba si las empanadas se conservan en el refrigerador y cuánto tiempo. Estaba planeando hacerlas un viernes por la noche para la fiesta del domingo por la tarde. Agradeceré cualquier consejo. Saludos, Miriam

Si las puedes conservar en el refrigerador de viernes a domingo sin problema, pero sin hornear. Hornéalas justo antes de servirlas para que estén más ricas…


Si las puedes conservar en el refrigerador de viernes a domingo sin problema, pero sin hornear. Hornéalas justo antes de servirlas para que estén más ricas…



Hola Paty,

Todas tus recetas se ven deliciosas! Quiero hacer estas empanadas y tengo una pregunta, a mi me encantan echarle a todo salsa, que tipo de salsa va bien con las empadas?
Gracias!

Hola Monica,
Me parece que una salsa verde le fa fenomenal! Aunque ya tiene chiles jalapeños en escabeche adentro tambbién, le puedes poner un poco más…



I made these for a work potluck and everyone loved them! I don’t even like tuna and I ate one! Muy buena receta!


Pati,quisieramos que fuera tan hamable y nos diga,la direcion del restaurante de su papa,pues queremos ir y queremos aprobechar la oportunidad que vamos a la ciudad de Mexico,le agradesemos anticipadamente con su direccion,
Sarita Szajowitz


Pati dear:

Thank you for sending me this link, obviously we are of one Mind. thank you so much, these look delicious and just what I envisioned.

Blessings to you and yours.

Leah



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