--- title: "Chilean Fried Tuna and Cheese Empanadas — Rapa Nui Style Recipe" description: "Versión en Español. Chilean fried tuna and cheese empanadas are half-moons of lard dough filled with tuna sautéed with onion and oregano plus pieces of chanco or mantecoso cheese, fried at 170 C (338..." url: https://www.chileanfoodrecipes.com/chilean-fried-tuna-cheese-empanadas-rapa-nui-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-tuna-cheese-empanadas-featured.jpg categories: ["Appetizers"] type: post lang: en --- # Chilean Fried Tuna and Cheese Empanadas — Rapa Nui Style Recipe [Versión en Español](https://comidaschilenas.com/receta-de-empanadas-fritas-de-atun-y-queso/) ![Chilean fried tuna and cheese empanadas, golden and crisp](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-tuna-cheese-empanadas-featured.jpg)*Homemade Chilean empanadas fritas de atún y queso* Chilean fried tuna and cheese empanadas are half-moons of lard dough filled with tuna sautéed with onion and oregano plus pieces of chanco or mantecoso cheese, fried at 170 C (338 F) until golden and crisp. They take 30 minutes of preparation plus 60 minutes of cooking and serve 6 people. They are a typical recipe of Rapa Nui (Easter Island), where fresh tuna is abundant. ## How to Make Chilean Fried Tuna Empanadas? Ideally use fresh tuna. If you use frozen tuna, thaw it in the refrigerator for about 24 hours, and if you use canned tuna, choose chunk tuna in water and drain it very well. The filling is cooked briefly, the dough is made with warm brine, and the empanadas are fried. ## Nutritional Information Each serving of fried tuna and cheese empanadas contains approximately 500 kcal, 45 g of carbohydrates, 30 g of fat, 20 g of protein, 2 g of fiber, 3 g of sugars, 50 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Empanadas Fritas de Atún y Queso Recipe **Preparation:** 30 minutes **Cooking:** 60 minutes **Servings:** 6 people ### Tuna Filling Ingredients - 500 g (1.1 lb) of fresh tuna - 200 g (7 oz) of chanco or mantecoso cheese - 3 tablespoons of oil - 2 onions, finely chopped - 1 teaspoon of oregano - Fine salt - Black pepper ### Tuna Filling Instructions 1. Heat the oil over medium heat in a medium skillet and sauté the onion for 5 to 10 minutes, until translucent, without letting it brown. Add the chopped or flaked tuna and the oregano, season with salt and pepper, and cook over medium heat for about 5 minutes, taking care not to overcook the fish. Remove from the heat and set aside. ![Chopped fresh tuna for the empanada filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chopped-fresh-tuna-empanada-filling.jpg)*Chopped tuna* ### Dough and Frying Ingredients - 1 kg (8 cups) of all-purpose flour - 200 g (1 cup) of lard - 2 cups of warm water - 1 tablespoon of salt - 1 teaspoon of baking powder - Oil for frying ### Dough and Frying Instructions 1. Make a brine by mixing the 2 cups of warm water with the tablespoon of salt until dissolved. Sift the flour and baking powder onto a clean, smooth surface, make a well in the center, and add the hot lard and some of the warm brine. 2. Mix quickly, adding more warm brine as needed, to form a firm dough, and knead vigorously by hand for 5 minutes until smooth and pliable. Wrap the dough in a kitchen towel to keep it warm and let it rest for 15 minutes. ![Raw empanada dough discs ready to be filled](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-empanada-dough-discs.jpg)*Empanada dough discs* 1. On a floured surface, roll the dough to about 3 mm (1/8 in) thick and cut discs of about 20 cm (8 in), or any size you like. Place a spoonful of tuna filling and some pieces of cheese in the center of each disc, leaving enough margin to close them. ![Hot oil for frying the tuna empanadas](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/hot-frying-oil-arrollados.jpg)*Frying oil* 1. Fold the dough over the filling into a half-moon and seal the edges with your fingers or a fork. Heat plenty of oil in a pot or skillet over medium-high heat to 170 C (338 F). Fry the empanadas for about 2 to 3 minutes, turning them until golden. Lift them out with a slotted spoon and drain on paper towels. ## Additional Tips ### Drain the tuna thoroughly If you use canned tuna, press out the liquid and pat it dry on a clean cloth. A wet filling softens the dough and makes the empanadas burst while frying. ### Watch the oil temperature Fry at 170 to 175 C (338 to 347 F). Above 185 C the outside burns before the dough cooks, and below 160 C the empanadas absorb oil. ### Seal the edges well Moisten the edge with water or egg white before folding, leave at least 1.5 cm (1/2 in) free, and press with a fork. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Fresh tuna | Canned tuna in water, well drained | 1:1 | Quicker, drier filling | | Chanco or mantecoso | Gouda or edam | 1:1 | Similar melt | | Lard | Neutral vegetable oil | 1:1 | Slightly less flaky | | Fried | Baked at 200 C, 20 minutes | Brush with egg | Lighter, less crisp | ## Frequently Asked Questions (FAQs) ### 1. Can I make the dough without lard? Yes. Replace it with the same amount of neutral vegetable oil. The dough is slightly less flaky but still crisp when fried. ### 2. How long do cooked empanadas keep? Up to 2 days covered in the refrigerator. Reheat them in the oven at 180 C (356 F) for 8 to 10 minutes; the microwave makes them soft. ### 3. Why use mantecoso or chanco cheese? These Chilean cheeses melt completely when fried, creating a creamy filling. Gouda or edam are good substitutes; avoid fresh mozzarella, which is too wet. ### 4. Can I freeze them? Freeze them raw and fry them straight from frozen, adding 1 to 2 minutes to the frying time. Freezing fried empanadas makes them soggy. ## What Are Empanadas de Atún y Queso? Empanadas de atún y queso are fried Chilean turnovers filled with tuna and melting cheese, especially associated with Rapa Nui, where tuna is a staple of the local diet. ## Benefits of Tuna Tuna is rich in omega 3 fatty acids and high-quality protein, and provides B vitamins, especially niacin (B3) and B12. ## Did You Know? Tuna and bonito are often confused because they look alike, but although they belong to the same family, they are different species. ## Recommended - [Chilean Fried Cheese Empanadas](https://www.chileanfoodrecipes.com/chilean-fried-cheese-empanadas-recipe/) - [Chilean Shrimp and Cheese Empanadas](https://www.chileanfoodrecipes.com/chilean-shrimp-cheese-empanadas-recipe/) - [Chilean Jack Mackerel Empanadas](https://www.chileanfoodrecipes.com/chilean-canned-jack-mackerel-empanadas-jurel-recipe/) - [Tuna Antipasto Recipe](https://www.chileanfoodrecipes.com/tuna-antipasto-antipasto-de-atun-recipe/)