Ingredients
Dough
- 20 g of baking soda
- 1 teaspoon of sugar
- 1/4 liter of warm milk
- 400 g of Selecta® Wheat Flour
- 100 g margarine
- 1/2 teaspoon of salt
Filling
- 1 tablespoon of chopped onion
- 150 ml of white wine
- 1 bay leaf
- 1/2 teaspoon of cilantro
- 1/4 teaspoon ground white pepper
- 1 teaspoon of salt
- 2 cans of tuna
- 150 g of button mushrooms
- 2 tablespoons of margarine
Preparation
- In a bowl, mix the baking soda, sugar, and 4 tablespoons of warm milk, then let it sit for 15 minutes.
- Next, add the Selecta® Wheat Flour and the remaining ingredients, mix everything thoroughly to form the dough, and let it rest for 30 minutes until it doubles in size.
- In a separate pan, cook the finely chopped onion with the wine, bay leaf, cilantro, pepper, and salt; when it comes to a boil, add the tuna and let it cook for 10 more minutes.
- Melt the margarine in a skillet and sauté the mushrooms for 3 minutes; remove them from the heat and add them to the tuna.
- Roll out the dough with a rolling pin to form discs that are 9 cm in diameter and 1/2 cm thick.
- Divide the tuna among the wrappers, fold them in half, and seal the edges by pressing down with a fork to form the empanadas.
- Brush them with a mixture of egg and milk and place them on a baking sheet.
- Preheat the oven for 5 minutes at 180°, place the empanadas inside, and bake for about 30–35 minutes.
