Tuna empanadas with sun-dried tomatoes
Crispy baked empanadas filled with a savoury mix of tuna, beans and sun-dried tomatoes. Kikkoman Kimchi Chili Sauce—used both in the filling and as a dip—adds gentle heat and extra depth.
Nutritional facts (per portion):
3,072 kJ / 854 kcalPreparation
Step 1
280 g tuna in olive oil – 320 g tinned red beans – 240 g sun-dried tomatoes in oil – 4 tbsp chopped parsley – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Drain the tuna and blend it with the beans and sun-dried tomatoes into a slightly chunky paste. Mix in the parsley and Kikkoman Kimchi Chili Sauce.
Step 2
350 g light spelt flour – 120 ml warm water – 60 g soft butter
Combine the flour, butter and water to form a smooth dough. Roll it out and cut out circles about 5 cm in diameter. Preheat the oven to 180 °C.
Step 3
Place a spoonful of filling onto each circle, fold, and press the edges to seal.
Step 4
1 egg – 2 tbsp black sesame seeds
Arrange the empanadas on a baking sheet lined with parchment paper, brush with the beaten egg and sprinkle with the sesame seeds. Bake for about 25 minutes at 180 °C.
Step 5
4 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp mayonnaise – 1 tsp agave syrup
Mix the mayonnaise with 2 tbsp Kikkoman Kimchi Chili Sauce and agave syrup. Serve warm or cold with extra Kikkoman Kimchi Chili Sauce and the kimchi mayo on the side.
tip:
You can replace the Kikkoman Kimchi Chili Sauce in the filling with 1 tbsp of sriracha mixed with 1 tbsp of Kikkoman Soy Sauce. The dough can also be replaced with ready-made puff pastry.
Recipe-ID: 1675
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280 g tuna in olive oil – 320 g tinned red beans – 240 g sun-dried tomatoes in oil – 4 tbsp chopped parsley – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Drain the tuna and blend it with the beans and sun-dried tomatoes into a slightly chunky paste. Mix in the parsley and Kikkoman Kimchi Chili Sauce.
350 g light spelt flour – 120 ml warm water – 60 g soft butter
Combine the flour, butter and water to form a smooth dough. Roll it out and cut out circles about 5 cm in diameter. Preheat the oven to 180 °C.
Place a spoonful of filling onto each circle, fold, and press the edges to seal.
1 egg – 2 tbsp black sesame seeds
Arrange the empanadas on a baking sheet lined with parchment paper, brush with the beaten egg and sprinkle with the sesame seeds. Bake for about 25 minutes at 180 °C.
4 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp mayonnaise – 1 tsp agave syrup
Mix the mayonnaise with 2 tbsp Kikkoman Kimchi Chili Sauce and agave syrup. Serve warm or cold with extra Kikkoman Kimchi Chili Sauce and the kimchi mayo on the side.
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