MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle Tuna Empanadas 
 Categories: Seafood, Pastry, Chilies, Vegetables
      Yield: 12 Empanadas

     15 oz Bumble Bee Prime Fillet
           - Albacore Tuna with
           - Chipotle & Olive Oil
           - (3 cans)
      1 lg Egg; hard boiled, chopped
      1 tb Adobo; to taste (optional)
    3/4 c  Fresh cilantro; chopped
      3 tb Green olives; chopped
      3 tb Capers
           Salt
           Empanada dough
      1 lg Egg; beaten

  Preheat oven to 375°F/190°C.

  In a medium bowl, use a fork to combine tuna, adobo, cilantro,
  olives, and capers well. Add salt to taste.

  Pinch off a 2" ball of empanada dough and, on a clean surface, roll
  dough into a circle about 1/8" thick. Use a cookie cutter, knife or
  an inverted glass to cut out 5 to 6" circle (don't stress about
  being too exact).

  Place about 2 heaping tb of tuna filling in the center of the
  circle (you can use more or less depending on the size of your
  dough circle; again, don't stress about being exact). Dip your
  fingers in water and moisten all around the edge of the circle
  before folding the dough over to seal, pressing gently first with
  your fingers, then with a fork. Repeat with remaining dough and
  filling. Place finished empanadas on a parchment lined cookie sheet.

  Use a pastry brush to lightly coat the top of the empanadas with
  whisked egg. Bake empanadas for 15 to 18 minutes, until golden
  brown. Let cool and serve warm or cool completely and store in the
  fridge for up to 3 days or in a sealed ziplock in the freezer for
  up to 3 months.

  NOTE: While there is nothing in this that is unsafe for younger
  children, I save this for kids 12+ months, which is when I first
  introduce meat protein, especially fish where there's any concern
  about mercury. Also, this chipotle tuna packs heat!

  From One Hungry Mama

  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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