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Main dishes

Tuna Empanadas

Tuna Empanadas recipe
photo by:kraft
30 min
48 min
10 servings
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What You Need

Tbsp.  KRAFT Zesty Italian Dressing
large  tomatoes, seeded, chopped
cup  chopped onions
tsp.  dried oregano leaves
tsp.  paprika
cans   (5 oz. each) tuna, drained, flaked
cup  KRAFT Shredded Colby & Monterey Jack Cheeses
cups  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  shortening
cup  water
cup  oil

Make It

HEAT dressing in medium skillet on medium-high heat. Add tomatoes, onions, oregano and paprika; cook 5 min. or until onions are crisp-tender, stirring occasionally. Remove from heat. Stir in tuna and cheese; set aside.

MIX flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and pliable.

DIVIDE dough into 10 balls, using about 2 Tbsp. for each. Flatten each to 6-inch round. Spoon about 1/3 cup tuna mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.

HEAT oil in large deep skillet to 375ºF. Add 3 or 4 empanadas; cook 3 min. on each side or until golden brown on both sides. Remove from oil; drain well. Meanwhile, cook remaining empanadas. Cool slightly.

Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Make Ahead
Empanadas can be assembled ahead of time. Place in single layer on parchment paper-covered baking sheet; cover. Refrigerate up to 24 hours. When ready to serve, cook as directed.
To bake empanadas instead of frying them in oil, heat oven to 375ºF. Place empanadas on parchment-covered baking sheet. Pierce in several places with fork or knife to allow steam to escape; brush with beaten egg. Bake 15 to 20 min. or until golden brown.
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