After the holidays, we usually grab the chance to make our home-made empanadas from our left-over foods, but with this CENTURY CORNED TUNA EMPANADA, you can make a yummy and healthy empanada anytime. Sharing with you the recipe:
CENTURY CORNED TUNA EMPANADA
2-180 grams Century Corned Tuna, drained
1 cup grated cheese or cheese cut into long cubes
2 cups all purpose flour
1 tablespoon sugar
⅓ cup butter or margarine, softened
⅓ cup shortening
½ cup cold water
all purpose flour for dusting
oil for frying
To prepare crust: Mix all ingredients in an electric mixer at low speed. When particles are fine, toss in ½ cup cold water. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center toward the edges until dough is about ¼-inch thick. Cut 4-inch rounds using a cookie cutter. Fill dough rounds with 1 tablespoon of filling. Fold over and flute edges to seal.
Deep-fry empanada pieces in hot oil until golden brown. Drain on paper towel.
Makes 10-12 servings