| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Starkist® |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(6 oz.) starkist solid white OR chunk light tuna; drained and chunked |
| 1 |
cn |
(4 oz.) diced green chiles; drained |
| 1 |
cn |
(2 1/4 oz.) sliced ripe olives; drained |
| 1/2 |
c |
Shredded sharp cheddar cheese |
| 1 |
|
Chopped hard-cooked egg |
|
|
Salt and pepper to taste |
| 1/4 |
ts |
Hot pepper sauce |
| 1/4 |
c |
Medium thick and chunky salsa |
| 2 |
pk |
(15 oz. each) refrigerated pie crusts |
|
|
Additional salsa |
INSTRUCTIONS
1. In a medium bowl, place tuna, chiles, olives, cheese, egg, salt, pepper
and hot pepper sauce; toss lightly with fork.
2. Add 1/4 cup salsa and toss again; set aside.
3. Following directions on package, unfold crusts (roll out slightly with
rolling pin if you prefer thinner crust); cut four circles, 4 inches each,
out of each crust.
4. Place 8 circles on foil-covered baking sheets; wet each circle with
water.
5. Top each circle with 1/4 cup lightly packed tuna mixture.
6. Top with remaining circles, stretching pastry slightly to fit; press
edges together and crimp with fork.
7. Cut slits in top crust to vent. Bake in 425 degree oven 15 to 18 minutes
or until golden brown. Cool slightly.
8. Serve with additional salsa.
Notes: Makes 8 empanadas
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 09, 1998
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