Main dishes

Tuna Empanadas

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photo by:kraft

time

prep:

30 min

total:

48 min

servings

total:

10 servings

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What You Need

Tbsp. KRAFT Zesty Italian Dressing

large tomatoes, seeded, chopped

1/3

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

1/2

cup shortening

1/2

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 Light 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.

Variation

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.