This Tuna Hand Pie Recipe delivers exactly what you want: golden empanadas with a crazy-flavorful tuna filling that cook to crispy perfection in the oven (or the air fryer!) in minutes.
I discovered tuna hand pies during my first trip to Portugal, where they're sold in every bakery and café as the perfect grab-and-go snack. Now that I live in Portugal, I've tested this recipe so many times to really nail the experience. The secret? Cooking the vegetables until completely tender and letting everything cool before assembly to keep our pies crisp.
These tuna pies freeze beautifully for up to three months, making them perfect for meal prep. Plus, using store-bought empanada wrappers means you can have homemade tuna pies on the table in 30 minutes. And my technique gets them perfectly puffy and crispy in the oven (or air fryer!), no deep-frying required.
For more delicious ideas for those cans of tuna in your pantry, check out Mediterranean Tuna Salad and Smoky Tuna Dip.
Ingredients for Tuna Pie:
Full ingredient list and measurements included in the printable recipe card below.
Step by Step Instructions: Visual Guide
1. Make pie filling
2. Fill tuna empanadas
3. Brush and bake
You can't go wrong with either method - brushing with oil or egg wash. But I'm partial to the light coating of oil because it reminds me of a classic deep fried empanada...but without the deep frying part!
How to make tuna pies in the air fryer:
I have tested this recipe in the air fryer, and it works like a dream - especially if you're only cooking a few at a time. When I'm making a full batch, I keep them in the oven. But for 1-2 pies, the air fryer is perfect. Just preheat to 375°F and air fry for 6-8 minutes, flipping halfway through.
Easy Tuna Pie Recipe
- Total Time: 30 minutes
- Yield: 12 1x
Description
This easy tuna pie recipe creates golden, crispy hand pies packed with seasoned tuna and vegetables. Perfect for quick meals, lunch boxes and meal prep!
Ingredients
2 tablespoons olive oil
½ cup red onion, diced
⅓ cup red bell pepper, diced
⅓ cup green bell pepper, diced
⅓ cup fresh tomato, diced
3 garlic cloves, grated
¾ teaspoon smoked paprika
¾ teaspoon regular paprika
½ teaspoon kosher salt
½ teaspoon black pepper
2 cans tuna in olive oil, drained (8-9 ounces total)
2 tablespoons fresh lemon juice
12 empanada wrappers (store-bought)
For brushing: 2 tablespoons neutral oil OR 1 egg, whisked with 1 tablespoon water
Instructions
Preheat oven to 425 degrees.
- For the tuna filling: sauté onions, tomatoes, green and red bell peppers in 2 tablespoons of olive oil over medium heat until vegetables are very tender, around 8 minutes. Add garlic, smoked and regular paprika, and salt and pepper. Stir to combine and cook another 2 minutes. Add lemon juice and drained tuna to pan and gently mix. Remove from heat, allow to cool. Taste and adjust seasoning.
- For the dough pockets: While the tuna and veggie filling is cooling, place empanada dough on a parchment covered baking sheet. Fill each dough round with ¼ cup of tuna vegetable filling, leaving a border around the edges for sealing. Brush inside edge with water or beaten egg, then fold over dough and seal by pressing closed firmly with a fork.
- Brush tops of empanadas with neutral oil or beaten egg mixture. Bake on the center rack of your oven until golden brown - 12-15 minutes. Air fryer option: preheat air fryer to 375 degrees. Air fry tuna pies in a single layer (with space in between) for 6-9 minutes, flipping halfway through cooking time for even browning. Let cool 10 minutes before serving.
Notes
- Oil vs. egg wash: Neutral oil creates a crispier crust, while egg wash gives a more golden, shiny finish. The egg wash is most common here in Portugal, but I prefer the crispier crust that comes with a brush of neutral oil. Both work great!
- Prevent soggy pies: Let the tuna filling cool completely before assembling—warm filling creates steam that makes crusts soggy.
- Freezer friendly: Freeze assembled unbaked pies on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to cook time.
- Filling variations: Swap bell peppers for diced olives, capers, or roasted red peppers. A pinch of red pepper flakes adds nice heat.
- Tuna quality matters: Use tuna packed in olive oil for best flavor. If using tuna in water (drained) or packed in natural juices, be sure to taste and add more seasoning, as needed, before filling the empanada wrappers.
- Size control: Each pie should have about ¼ cup filling. Overfilling makes them hard to seal and messy to eat. (not a deal-breaker...just challenging)
- Prep Time: 15
- Cook Time: 15
- Category: Lunch, Dinner, Snack
- Method: Oven
- Cuisine: Portuguese, American
Margaret
241! I also love tuna but you may wish to get your mercury levels tested (using hair analysis). I had to cut back/only buy Safe Catch tuna after my mercury levels spiked up with my tuna consumption.
Christina
That's a good tip, Margaret. Thank you! Safe Catch tuna sounds like the best option.