Name: Tuna Empanaditas
Yield: Makes about 60 hors d’oeuvres
Ingredients: 1 (6-oz) can light tuna in olive oil (not drained); 1/2 cup finely chopped onion; 1/2 cup finely chopped pimiento-stuffed green olives (3 oz, drained); 2 tablespoons drained capers, rinsed and chopped; 1 (17 1/4-oz) package frozen puff pastry sheets, thawed; a 2 1/4-inch round cookie cutter

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Tuna Empanaditas

Active time: 1 hr Start to finish: 1 1/2 hr

Don't use water-packed tuna for this recipe — it's too bland for the filling. Tuna packed in olive oil, however, will make for empanaditas that taste genuine. Especially with a glass of Fino Sherry.

Cooks' note:

Empanaditas can be formed (but not baked) 1 week ahead. Freeze in 1 layer in a shallow baking pan, then transfer to sealed plastic bags and keep frozen. Bake frozen empanaditas about 30 minutes.

Recipe notes

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