Vigil empanadas: crispy, tasty, and with a very generous filling

During Holy Week, vigil empanadas became a classic option to respect the Catholic tradition that prohibits the consumption of red meat. They are mainly consumed on Good Friday and part of Saturday, replacing the usual menu with an equally tasty alternative.

These empanadas, filled with tuna, vegetables, and egg, offer a perfect balance between the spiritual and the culinary, remaining relevant in every Easter celebration.

A symbol of faith in the kitchen

The choice of this dish is related to the fasting and abstinence typical of Lent, a forty-day period where the faithful remember Jesus's sacrifice in the desert, according to the Gospel of Matthew.

During this time of reflection, penance, and repentance, Christians avoid the consumption of red meat. Instead, they opt for fish, which keeps a deep connection with religious tradition, and for preparations like vigil empanadas.

The classic recipe: flavor that never fails

Paulina Cocina offers a traditional version that respects the spirit of Holy Week and combines simple ingredients with a preparation accessible to any home.

Atún en lata, un alimentado muy utilizado en la Semana Santa.

Ingredients (for 12 empanadas):

2 cans of tuna
1 chopped tomato
½ chopped red bell pepper
1 chopped green bell pepper
1 chopped onion
1 chopped leek
2 chopped boiled eggs
2 tsp. of paprika
Salt and pepper to taste
12 empanada shells, ideally puff pastry.

Step-by-step preparation:

First, open the cans of tuna and drain the liquid. If the tuna comes in oil, use it for cooking.

With the oil hot, sauté the onion and leek. Add more oil if necessary to prevent burning.

Then, add the red and green bell peppers, along with salt and pepper. Cook until the vegetables are tender.

Add the chopped tomato and paprika to taste. After a minute of cooking, add the shredded tuna and boiled eggs.

Once the filling is ready, let it cool slightly. For assembly, place a portion on each empanada shell, close the dough, and seal the edges with a fork.

These empanadas can be baked in the oven —preheated to 356°F (180°C) for 15 to 20 minutes— or fried in plenty of oil, or in an air fryer, according to each household's preference.