Ingredients
- 1 tablespoon olive oil
- 2 medium plum tomatoes, seeded, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
- 2 large hard-boiled eggs, peeled, sliced
- Nonstick vegetable oil spray
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 2 ounces thinly sliced Serrano ham or prosciutto
- 1 large egg, beaten to blend (for glaze)
Description
These Empanadas From Galicia, Spain, Are Large Enough To Serve Many People, Unlike The Individual Empanadas Of Latin America.
Bon Appetit Magazine
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