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Tuna Empanada: 菲律宾特色烤油角

Preparation time: 40 minutes

Try these delicious Filipino empanadas filled with tuna and vegetables. Eat them hot, right out the oven (even though they can also be eaten cold)!


  • Pastry blender


  • 45g Mama Sita’s Caldereta Mix
  • 226g tuna, flaked and drained
  • 60g carrot
  • 1 Tbsp garlic
  • 1 onion
  • 1 tsp white sugar
  • 1½ tsp cornstarch
  • 60g frozen green peas (optional) 
  • 2 Tbsp oil

Shortcrust pastry:

  • 275g all-purpose flour
  • 130g shortening
  • 1 Tbsp sugar
  • 1 tsp salt
  • 120 ml water, ice cold

Egg wash:

  • 60 ml milk
  • 1 egg yolk


Dissolve the cornstarch in 1½ teaspoon of water. Finely chop the carrot. Mince the garlic. Dice the onion.


For the filling:

Sauté the garlic and onion in oil. Add in the tuna and simmer for a minute. Add the carrots and pour in the dissolved caldereta mix. Add the sugar and simmer for 3 minutes. Thicken the mixture with cornstarch. Lastly, add the green peas. Let it cool before filling.

For the crust:

In a large bowl, mix the flour, salt and sugar. Add the shortening to the flour mixture and cut it with a pastry blender until sandy. Add water 1 tablespoon at a time to form it into a ball. Roll out the dough and cut into 4-cm round pieces.

Folding the empanadas:

Place 1 teaspoon of the prepared filling at the center of each piece of crust. Fold it forming half moon-shaped pieces. Twist the edges to seal completely. Arrange them on a cookie sheet and brush the top with egg wash.


Bake at 175°C for about 30 minutes. If an oven is not available, you may opt to fry the empanadas until golden (drain before serving).

  • 货号: REC425
  • 现货