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Tuna Empanada

Name: Tuna Empanada
Cuisine: spanish
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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
2.
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
3.
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

Recipes sourced from Epicurious.com.

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