Savory Tuna and Tomato Pockets
Savory Tuna and Tomato Pockets
Embracing the essence of Spanish cuisine, these delectable savory pockets, reminiscent of empanadillas, offer a delightful twist on traditional tuna turnovers. With a perfect balance of flavors and a hint of sweetness from ripe tomatoes, they’re an ideal choice for your next gathering.
Ingrediënten
- Yields approximately 40 bite-sized treats / Prepare in advance: 3 hours
- 1 batch of Homemade Pocket Dough
- 2 tablespoons of high-quality olive oil
- 1 medium-sized onion finely minced (approximately 2/3 cup)
- 1 clove of garlic finely minced
- 7 ounces of canned white or light tuna well-drained and flaked
- ¼ cup of finely diced fresh tomatoes
- 5 tablespoons of tomato sauce
- 1 red bell pepper finely diced
- 1 tablespoon of freshly chopped flat-leaf parsley
- A pinch of kosher or sea salt
- Freshly ground black pepper to taste
- 1 large hard-boiled egg finely chopped
- Olive oil for frying
Instructies
- Begin by preparing the pocket dough.
- Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create equally sized rounds.
- Now, let’s craft the flavorful filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the minced onion and garlic, sautéing them until the onions become translucent and tender, which should take about 5 minutes.
- Add the flaked tuna, diced tomatoes, tomato sauce, red bell pepper, parsley, and season with salt and pepper.
- Let the mixture simmer for approximately 10 minutes, allowing the flavors to meld together.
- Finally, stir in the finely chopped hard-boiled egg and remove the filling from heat.
- Allow it to cool.
- Spoon about 1 tablespoon of the filling into the center of each dough round.
- Fold the dough over the filling, forming a half-moon shape, and firmly seal the edges with the prongs of a fork.
- In a medium skillet, heat at least 1 inch of olive oil over medium-high heat, or for best results, use a deep fryer set to 375°F.
- To check if the oil is ready, throw in a cube of bread; it should quickly brown.
- Carefully place the filled pockets in the hot oil, turning them once, and fry until they achieve a light golden brown color, which usually takes about 2 minutes.
- Retrieve them with a slotted spoon and let them drain on paper towels.
- Serve these delectable savory pockets while they’re still piping hot.
Notes / Tips / Wine Advice:
Enjoy your homemade Savory Tuna and Tomato Pockets as a delightful Spanish-inspired treat at your next gathering!
