Warm, melted cheese bonds the zesty fillings of these Tuna Empanadas. Whether baked or fried, they're sure to be a hit!
What You Need
Original recipe yields 10 servings
2 Tbsp. KRAFT Zesty Italian Dressing
2 large tomatoes, seeded, chopped
1/3 cup chopped onions
1 tsp. dried oregano leaves
1 tsp. paprika
2 cans (5 oz. each) tuna, drained, flaked
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
2 cups flour
1 tsp. CALUMET Baking Powder
1 tsp. salt
1/2 cup shortening
1/2 cup water
1 cup oil
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Let's 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.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
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.
How to Freeze Empanadas
Layer uncooked empanadas in airtight container between sheets of waxed or parchment paper. Freeze up to 2 weeks. When ready to serve, thaw in refrigerator. Pat dry, then 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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.