Empanadas are a popular snack or meal option across many cultures, often filled with a wide variety of ingredients. This version of Tuna, Corn, and Mozzarella Empanadas combines the creamy richness of cream cheese, the savory flavor of tuna, and the gooey delight of mozzarella. The addition of pickled gherkins and olives adds a tangy contrast, making every bite an explosion of flavors. This recipe is perfect for a family meal, a party snack, or even meal prepping for the week. The empanadas are brushed with a paprika-infused egg wash for a golden and flavorful finish.
Full Recipe:
Ingredients:
For the Filling:
1 medium potato (~300g), boiled and mashed
2 tablespoons of cream cheese
1/2 teaspoon of salt
A pinch of black pepper
1/2 teaspoon of garlic powder
2 tablespoons chopped parsley
1 can of tuna (80g), drained
1 can of corn (80g), drained
Green olives, chopped (to taste)
Pickled gherkins, chopped (to taste)
2 hard-boiled eggs, chopped
32 bread slices (for wrapping)
Mozzarella cheese (~160g), shredded
For the Flour Paste (sealing the edges):
1 tablespoon of all-purpose flour
Water (enough to make a paste)
For the Egg Wash:
1 egg
1/2 teaspoon of paprika
Step-by-Step Instructions:
Continued on the next page
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