MAGIMIX Cook Expert Recipe Manual page 39

TUNA EMPANADAS
: 15 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 6 - 2 0 P R O G R A M M E S
1 shortcrust pastry (see p. 320)
1 carrot (100g)
½ courgette (100g)
1 shallot (20g)
2 tbsp olive oil
200g brine-packed tuna, drained
juice + zest 1 lemon
1 Prepare the shortcrust pastry. Wash, peel and cut the carrot and courgette in pieces;
peel and quarter the shallot. Place prepared vegetables in the metal bowl and run
the EXPERT programme for 30 seconds/speed 13. If necessary, push the mixture
down.
2 Add the olive oil, tuna, lemon juice and zest, chilli
the bowl. Season with salt and pepper, and run the SIMMER programme.
3 Use a rolling pin to thinly roll the shortcrust dough out on a floured work surface.
Use a pastry cutter and cut out discs of dough 10-12cm in diameter.
4 Preheat the oven to 190 °C (180 °C fan, gas mark 5). Lightly cool the empanada
filling. Place a spoonful on each dough disc. Gently moisten the outside border of
the dough with a little water and fold into half-moons; crimp the edges to seal.
5 Brush the empanadas with the beaten egg yolk and place on a lined* baking tray.
Bake for 12 to 15 minutes until golden brown. Cool for 10 minutes before serving.
76
: 45 min
:
½ tsp chilli powder
30g capers, drained
3 sprigs* parsley, washed
and finely sliced*
salt, pepper
1 egg yolk, beaten
, capers and parsley to
powder