Tuna And Goat Cheese Empanadillas

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 5 tablespoons minced onions
• 6 ounces canned tuna in olive oil
• 4 ounces goat cheese
• 3 ounces pimento stuffed olives, chopped
• 5 tablespoons toasted pine nuts
• 5 tablespoons capers, chopped
• 1 teaspoon paprika
• salt and pepper, to taste
• 2 garlic cloves, peeled and minced
• 16 ounces puff pastry, defrosted if frozen

Recipe

• 1 heat the olive oil in a skillet over medium heat.
• 2 add the onion and garlic and sauté for about 5 minutes or until softened.
• 3 remove from the heat and set aside.
• 4 using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. set aside.
• 5 on a floured surface, roll out the pastry to 1/8 inch thickness.
• 6 using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, re-rolling the dough sheets if necessary.
• 7 cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water.
• 8 fold the dough over the mixture to form a crescent.
• 9 pinch the edges of crescent to seal the dough closed.
• 10 use the back of a fork to further press the edges of the dough together.