Warm, savory and packed with flavor: this delectable finger food makes for a great appetizer, a hearty snack or even a light meal! Many thanks to Food Network's Marcela Valldolid for the recipe!
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
2 large tomatoes, cored and chopped (about 1 1/2 cups)
1/4 cup chopped pitted green olives
4 garlic cloves, finely chopped
1 (12-ounce) can tuna packed in water, drained
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh cilantro
All-purpose flour for rolling
1 large egg, beaten
1 pack puff pastry sheets
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the tomatoes, olives, and garlic and cook, stirring, until fragrant, about 6 minutes. Add the tuna and cook, breaking up the chunks, for about 6 minutes. Add the oregano and season to taste with salt and pepper. Remove from the heat, add the cilantro, and mix well to incorporate. (The filling can be made in advance and kept in the refrigerator until ready to use.)
Roll out each pastry sheet on a floured surface to a 15 × 12-inch rectangle. Cut each rectangle sheet into 6 even rectangles of about 5 × 6 inches. Place 2 heaping tablespoons of the tuna filling in the center of each square and fold one corner over the filling to the opposite corner, forming a triangle. Using a fork, press to seal the edges. Arrange on the prepared baking sheet and brush with the beaten egg. Bake the empanadas until golden brown, about 15 minutes. Serve warm.