Mini Tuna Empanaditas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 50
• 1 (6 ounce) can light tuna in vegetable oil, undrained (use oil-packed tuna only!)
• 1 small onion, finely chopped
• 1 tablespoon fresh minced garlic (optional)
• 1/2-3/4 cup finely chopped pimento stuffed olive
• 2 tablespoons drained capers, rinsed and finely chopped
• black pepper
• seasoning salt (or use salt)
• 2 sheets frozen puff pastry, thawed

Recipe

• 1 set oven to 400 degrees.
• 2 prepare an ungreased large baking sheet.
• 3 drain the oil from the tuna into a skillet; add in onion and garlic; saute over medium heat until softened (about 3 minutes).
• 4 in a bowl mash the tuna with a fork, then add in the onion/garlic mixture (with the tuna oil) along with the olives and capers.
• 5 season with black pepper and seasoned salt.
• 6 roll out the pastry sheet on a lightly floured surface into a 13-inch square.
• 7 cut out 30 rounds with a floured cookie or biscuit cutter (discard any trimmings).
• 8 put about 1/2 teaspoon of the tuna mixture in the center of each round.
• 9 hold the filled round in the palm of your hand, then moisten edge with a finger dipped in water.
• 10 cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
• 11 transfer the empanaditas to prepared baking sheet, then press back of a fork onto the border to crimp.
• 12 form more empanaditas with the remaining dough and rounds.
• 13 bake (middle oven rack) for about 20 minutes.
• 14 cool on the baking sheet on a rack for 10 minutes.