Tuna empanada pie

Empanadas are a South American special. This pie will feed a family using just one can of tuna

  • Prep:20 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 537
  • fat 30g
  • saturates 11g
  • carbs 59g
  • sugars 9g
  • fibre 5g
  • protein 14g
  • salt 0.98g


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 3-4 medium potatoes, cubed
  • 2 carrots, diced
  • 2 red peppers, diced
  • 1 tbsp smoked paprika
  • 1 tsp each dried oregano and thyme
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 185g can sustainable tuna in spring water, flaked
  • 500g pack shortcrust pastry
  • 1 egg, beaten


  1. Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.

  2. Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.

  3. Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.

  4. Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

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