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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

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Greetings, Ben Collver

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