Instructions

01
In a large bowl, whisk together the flour and salt. Add cold butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse, pea-sized crumbs.
Herb says
Keep everything cold for maximum flake, the science is all about steam pockets in the dough.
02
Drizzle in ice water, mixing just until the dough comes together. Turn onto a floured surface, knead once or twice, and pat into a disk. Wrap and chill for 30 minutes.
03
While the dough chills, heat olive oil in a skillet over medium heat. Add diced onion and cook, stirring, until translucent and lightly golden, about 6-8 minutes.
04
Stir in the drained tuna, smoked paprika, cumin, black pepper, and cook for 2 minutes more to blend flavors. Remove from heat and let cool slightly.
05
Mix in chopped cilantro to the tuna-onion mixture.
Herb says
Fresh herbs go in off the heat to preserve both color and flavor, think of them as a perfume you don’t want to boil away.
06
Preheat oven to 400°F. Line a baking sheet with parchment paper.
07
On a floured surface, roll the chilled dough to 1/8 inch thick. Cut out 5-inch rounds (you’ll get 8 rounds; reroll scraps if needed).
08
Place about 2 tablespoons of the tuna-onion filling in the center of each round. Brush edges lightly with beaten egg, fold over to form a half-moon, and crimp with a fork to seal.
09
Arrange empanadas on the baking sheet. Brush tops with more beaten egg for shine.
10
Bake for 20-22 minutes, until golden brown and crisp.
Herb says
Baking at high heat sets the crust fast and keeps the filling juicy.
11
While empanadas bake, combine cookie butter, lime juice, and chili powder in a microwave-safe bowl. Warm for 15 seconds and stir until smooth.
12
Brush the hot empanadas with the cookie-butter glaze as soon as they come out of the oven. Let cool 5 minutes before serving.
Herb says
Brushing the glaze on hot pastries lets it melt and cling, fusing sweet and savory in each bite.

HERB

Empanada-lone Zone

Ingredients

Instructions