MINI CHEEZEE TUNA EMPANADAS


Ingredients:

1/2 cup + 1 tbsp MAGNOLIA GOLD BUTTER SALTED
2 pc MAGNOLIA BROWN EGGS
1/4 cup cold water (+/-)
3 cups MAGNOLIA ALL PURPOSE FLOUR, plus extra for kneading
1/2 tsp iodized fine salt
1/2 cup PRIMEX SHORTENING

Filling

1 tbsp cooking oil
1 (50 g) pc onion, chopped
2 (100 g) pc red and green bell peppers, chopped
1 (110 g) can whole button mushrooms, drained and sliced
2 (180 g) cans tuna in water, drained
1 tsp iodized fine salt
1 tsp pepper
1 (165 g) pack MAGNOLIA CHEEZEE, grated

Eggwash

1 pc MAGNOLIA BROWN EGG
1 tbsp MAGNOLIA FULL CREAM MILK

Topping

2 tsp black and white sesame seeds

Procedure:

  1. Grease with 1 tbsp butter and line with bake paper two 12x16x1 inch rectangular pans. Set aside. Meanwhile, in a small mixing bowl, whisk together eggs and ice water. Set aside.
  2. In another bowl, combine flour and salt.  Blend well. Add 1/2 cup butter and shortening. Rub into flour mixture until the mixture resembles coarse meal. Add egg-water mixture and knead until dough forms. Set aside.
  3. In a wok, heat oil and sauté onion. Add red and green bell peppers and cook for 2 minutes. Add mushrooms, tuna, salt and pepper. Cook for another 1 minute, and then add cheese. Set aside. Meanwhile, prepare egg wash by beating together egg and milk. Set aside.  
  4. Place dough on a lightly floured surface and divide in half. Roll out half of dough to 1/4 inch thick. Using a cookie cutter, cut out round shapes. Repeat with remaining dough. Gather dough scraps and reroll and cut out more round shapes.
  5. Brush dough edges with egg wash. Place 2 tbsp filling in center and then fold dough in half over filling. Use a fork to crimp edges together. 
  6. Place empanadas on prepared baking trays and brush with egg wash. Top with sesame seeds. Bake in a preheat oven set to 350oF for 25 minutes or until golden brown. Set aside. 

 

Makes 25 pieces.

 

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