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Lenten Tuna Empanadas

Name: Lenten Tuna Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 cups Plain flour; 1 Egg; 0.5 White onion; 100 g Vegetable shortening; 1 cdta Salt; 2 tins Tinned tuna; 2 cdas Vegetable oil; 2 Poblano chilli; 2 Tomato; 2 cloves Garlic

55 min (30 prep + 25 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Pastry parcels filled with tinned tuna and roasted poblano chilli strips, the classic Mexican Lenten dish.

About this recipe

Lenten Empanadas are a classic Mexican Lenten tradition: shortcrust pastry filled with tinned tuna, roasted poblano chilli strips and tomato. Baked until golden, these are the star dish of Good Friday and Holy Week across Mexico.

History & Origin

Lenten Empanadas are part of one of the most deeply rooted gastronomic traditions in the Mexican religious calendar. The word 'vigilia' refers to the abstinence from red meat that the Catholic Church prescribes during the Fridays of Lent and, especially, Good Friday. This practice, inherited from the Spanish colonial period, transformed Mexican cuisine, giving rise to a vast repertoire of dishes featuring fish, seafood and vegetables. Empanadas in Mexico have deep roots tracing back to the culinary fusion between indigenous maize dough traditions and the Spanish pastry brought by the conquistadors. Over time, wheat flour dough gradually found its place alongside maize dough, particularly for baked or fried preparations. The filling of tuna with strips of roasted poblano chilli is the most popular and practical version: tinned tuna democratised this dish during the twentieth century, allowing families of all backgrounds to prepare it easily. The combination of poblano chilli with tomato and onion creates an aromatic sauce that balances the flavour of the tuna beautifully. In many Mexican households, making Lenten empanadas is a family ritual that brings several generations together around the table to fold and seal the dough. Every region has its own variant: on the coast, they are filled with fresh prawns or fish; in central Mexico, tinned tuna or sardines take centre stage. Today, Lenten Empanadas remain a symbol of the Mexican Holy Week, present in both home kitchens and the markets and small restaurants found throughout the country.

Estimated cost

£6.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

14g

Protein

32g

Carbohydrates

12g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the filling: heat the oil in a frying pan over medium heat. Sauté the onion and garlic for 2-3 minutes until softened and translucent.
💡 Sauté the onion over medium-low heat so it doesn't burn and develops a sweet flavour.
2
Add the chopped tomato and cook for 4 minutes until it releases its juices. Stir in the roasted poblano chilli strips, the drained tinned tuna and the salt. Mix well and cook for a further 3 minutes. Remove from the heat and leave to cool.
💡 If the filling is too wet, drain it through a sieve before filling the pastry to prevent the empanadas from bursting open.
3
Make the pastry: mix the flour and salt in a bowl. Add the cold vegetable shortening and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
💡 The shortening must be cold to achieve a flaky, crisp pastry.
4
Add cold water a little at a time (approximately 125ml) and mix until you have a soft dough that doesn't stick to your hands. Wrap in cling film and refrigerate for 15 minutes.
💡 Do not overwork the dough or it will become tough. Mix just until the ingredients come together.
5
Preheat the oven to 190°C. Roll out the dough on a lightly floured surface to a thickness of 3-4mm. Cut out circles of 12-14cm in diameter.
💡 If you don't have a round cutter, use a small plate or mug as a guide.
6
Place a generous tablespoon of filling in the centre of each circle. Fold the dough in half to form a half-moon shape and press the edges firmly with a fork to seal.
💡 Don't overfill or they will burst during baking. One tablespoon is the right amount.
7
Arrange the empanadas on a baking tray lined with baking parchment. Brush each one with beaten egg to give a golden, glossy finish.
💡 You can make small slits in the top to allow steam to escape and prevent them from splitting.
8
Bake at 190°C for 20-25 minutes until golden. Serve hot with green or red salsa on the side.
💡 If you prefer fried empanadas, heat enough oil to 180°C and fry for 3-4 minutes each side until golden brown.