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Tuna and Roasted Red Pepper Empanadas Recipe

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This recipe for Tuna and Roasted Red Pepper Empanadas, by , is from isabel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
isabel paviolo (Yammy)

Category:
Category:

Ingredients:  
Ingredients:  

Empanadas de Atun y morrones Tuna and Roasted and Red Pepper Empanadas

1 hard boil egg peeled and slice
1 can tuna drained
cup of celery (grated)
1 small jar roasted pepper
cup salsa blanca
3 tablespoon Mozzarella cheese
1 tablespoon oregano
salt to taste
pepper to taste
1 egg lightly beaten





Directions:
Directions:

Pre heat the oven to350 degrees. in a medium bowl put the tuna mix in the red pepper and salsa blanca.

To make salsa blanca:, Put of the milk in small in saucepan over medium heat . Add 2 tablespoon of all-purpose flour and bring to a
simmer .
stirring until the sauce thickens. Remove from heat and let cool for about five minutes.Add the sauce to the tuna and red pepper
mixture then add the cheese oregano, salt and pepper. Put a spoonful of the filling on the tapas and small slice of hard boil eggs . Wet
your index finger with water and moisten the top of the tapas fold the bottom half to meet the top half pressing around the edge to seal.
folding edges over and over . Place the sealed empanadas on a lightly cooking sheet about 1 inch apart. Brush the beaten egg mixture
over the top of each empanadas . Bake for 15-20 minutes until the top is golden.





Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:


Yum, Yum. Delicious.

 

 

 

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