Servings: 6-8 / Ready in: 35 minutes
Ingredients
- 1 jar Mölli Veracruz Cooking Sauce
- 2 5-oz. cans high-quality yellow fin tuna packed in olive oil, drained, coarsely flaked
- Nonstick vegetable oil spray
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 2 ounces thinly sliced Serrano ham or prosciutto
- 1 large egg, beaten to blend (for glaze)
Directions
- Heat Veracruz sauce in a heavy medium skillet over medium-high heat. Add tuna; toss gently to distribute evenly; cook for 5 minutes. Season filling with salt and pepper; set aside to cool completely.
- Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12×16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12×15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. (DO AHEAD: Can be made 4 hours ahead. Cover; chill.)
- Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter. Serve with a side of refried beans. Provecho!
