Alianza Alianza
Pacific Tuna Alliance

Spicy Tuna Empanadas

Written by Alianza del Pacífico por el Atún Sustentable. Posted in Recipes

INGREDIENTS

FILLING

  • 3 Jalapeño Tuna Package
  • 1 oz Butter
  • 3 Shallots, sliced
  • 2 Garlic Clove, minced
  • 3 tsp Tomato Paste
  • ¼ C White Wine
  • 1/3 Bell Pepper, seeded and cored, small dice
  • 1 Yellow Chili Pepper, seeded and cored, small dice
  • 2 tsp     Paprika, Cayenne, Cumin
  • ½ Lime, Juiced
  • ½ tsp Lime Zest
  • 1 tsp Cilantro, fine chop
  • ¾ C Gruyere Cheese, shredded

SAMOSA DOUGH

  • 4 C All Purpose Flour
  • 1 tsp Salt
  • 4 tsp Tumeric
  • 1 tsp cold water
  • 8 oz Shortening

ROASTED TOMATILLO SAUCE

  • 6-8 Tomatillos
  • 2 Green Chili pepper
  • 1-2 Jalapeno pepper
  • 2 Sweet green onions, sliced
  • 1 cup of Cilantro leaves, washed
  • Lime juice

DIRECTIONS

FILLING

  • Add butter to a pan on medium/high heat. Add the shallots and sweat until tender.  Add garlic.
  • Add tomato paste and spread around to build a glaze.
  • Add white wine to deglaze and let simmer.
  • Add bell peppers and yellow chili pepper.
  • Season with paprika, cayenne, cumin, salt and pepper (to taste). Stir well.
  • Take off the heat, add Jalapeño Tuna, lime juice, lime zest, cilantro and mix well. Season to taste and let cool.
  • Once mixture is cool, add cheese.

SAMOSA DOUGH

  • Turn on fryer to 400 degrees F
  • Add all ingredients to a mixer bowl and on low speed, mix until just combined.
  • Take out of the mixer and very gently knead.
  • Roll dough out, about 1/8 inch thick; use a round cookie cutter to cut pieces.
  • Add filling to center of each circle.
  • With finger tips, add water to the edges of the dough, fold over one side and gently pinch the ends to seal.
  • Use the back of a fork to gently make indentations around the pinched edges.
  • Place in fridge for 10 minutes to chill.
  • Remove from fridge and fry in oil until golden in color.
  • Remove and place on drain sheet or paper towels. Let stand a few minutes before serving.

ROASTED TOMATILLO SAUCE

  • Roast the tomatillos, green chili peppers and jalapeno peppers. Use a blow torch to brown the outsides. If you do not have a blow torch, roast in the over at 4250F until blackened, or saute in a dry pan until the skin is black and crispy.
  • Scrape off the skin from the tomatillos and peppers.
  • For the peppers, remove the stem and seeds.
  • Roughly chop the peppers and tomatillos.
  • Puree the roasted tomatillos and peppers with the sweet onions, cilantro, and lime juice in a vita prep or food processor.
  • Season with salt and pepper to taste.
  • Serve with Tuna Empanadas.