How to Make Cheesy Tuna Empanada


How to Make Cheesy Tuna Empanada


  • For the filling:
  • 1 can 420g tuna flakes in oil
  • 1 cup grated cheese
  • 2 cloves garlic finely chopped
  • 1 pc onion finely chopped
  • 1/2 cup potato diced
  • 1/2 cup frozen green peas
  • 1/4 cup carrot diced
  • 1/4 cup raisins
  • 1 tbsp sugar
  • 1 tsp pepper
  • 1/4 cup water
  • cooking oil for deep-frying
  • For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup cold butter cut into pieces
  • 1/4 tsp salt
  • 1 cup cold water


  • In a pan, heat about 2 tbsp cooking oil from canned tuna. Add garlic and onion sauté until fragrant.
  • Add potato, carrots, water, and remaining oil from canned tuna. Simmer for 2 minutes.
  • Add sugar, pepper, raisins, green peas, and tuna flakes. Cook while occasionally stirring until all liquid dried up. Remove from heat then set aside.
  • In a mixing bowl, combine flour, baking powder, and salt. Mix thoroughly.
  • Add cold butter pieces. Knead with your clean hands until the butter is fully incorporated.
  • Gradually add cold water while kneading until a soft dough is formed. Cover with plastic then chill for 30 minutes.
  • Spread some flour to your flat workspace.
  • Divide the dough into 6 to 8 portions. Flatten each portion using a rolling pin.
  • Place about 2 tbsp of the filling on the center of one dough portion. Add some grated cheese.
  • Fold and press the edges of the dough on top of each other. Seal it off by using a fork. Repeat steps 9-10 for the remaining portions and fillings.
  • Deep-fry the empanadas by batch until golden brown. Remove from heat then drain excess oil.
  • Serve and enjoy your cheesy tuna empanada!

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