Empanadas with tuna and fennel

Name: empanadas with tuna and fennel
Cook time: 60 min
Total time: 175 min
Yield: 16
Cuisine: Spanish
Ingredients: 150 g unsalted butter cold; 285 g wheat flour extra to pollinate; 130 g cream cheese natural cold; 1,5 el vinegar; 1 tl baking powder sifted; 1 el water cold; 1 tl salt; 160 g tuna pieces in olive oil; 1 Red onion; 1 fennel bulb; 100 g cheddar to piece; 1 lemon; 10 g fresh flat parsley; 2 el capers; 200 g canned chickpeas; 1 medium sized egg

Hearty Mexican dough snacks filled with tuna, red onion, fennel bulb, cheddar (cheese), lemon, flat parsley, capers and chickpeas.

Ingredients

Kitchen Stuff

1 food processor
1 protrusion shape (∅ 10 cm)
1 baking paper

Directions

Cut the butter into pieces.
Grind the butter in the food processor with the flour, cream cheese, vinegar, baking powder, water and salt into a cohesive dough.
Wrap the dough in cling film and press flat. Let rest for 1 hour in the refrigerator.
Drain the tuna, but collect the oil. Chop the onion.
Remove the stems and a piece from the underside of the fennel bulb and cut the fennel bulb into small cubes.
Grate the cheese. Clean the lemon, grate the yellow skin and squeeze half of the fruit. Finely chop the parsley.
Heat the tuna oil in a frying pan and fry the onion and fennel for 3 minutes on medium heat. Spoon into a bowl.
Add the tuna, cheddar, lemon zest, half of the lemon juice (the rest is not used), the parsley, capers and possibly some salt.
Prak the chickpeas with the moisture coarsely in a bowl and stir through the tuna fennel filling. Let cool in 30 min.
Preheat the oven to 180 ° C. Roll out the dough on a floured countertop to a 3 mm thick rag.
With the metal ring, cut out circles of ∅ 10 cm.
Knead a ball of the remaining dough, roll out into a piece of 3 mm thick and round again. Repeat until you have 16 daisies.
Roll out each ground to ∅ 12 cm. In the middle of each circle, pour 1 tbash fennel filling.
Brush the dough borders with some water and fold the circles over the filling to a half moon. Press the dough edges together with a fork.
Place the empanadas next to each other on a baking sheet covered with parchment paper. Beat the egg and spread the empanadas.
Fry the empanadas in the middle of the oven in about 25 minutes until golden brown. Serve hot or cold.