• 750 grams Of flour
  • 1 glass of oil
  • 1 glass of beer
  • 1kg chard
  • 4 onions
  • 3 cans of tuna
  • Salt


Preparation of the dough

Put a glass of oil, a glass of beer and the flour in a container, mix all the ingredients with your hands until you get a hard dough.

Vegetable preparation

Boil a bunch of Swiss chard, which we will have previously cut into very small pieces, for about an hour. When the vegetables are cooked, they should be drained well.

At the same time, we will chop the onion into very small cubes and fry it with some salt in a frying pan.

When it is golden, we will mix it with the chard frying the combined, once ready we take it out in a container, we will introduce the cans of tuna and mix everything.

Then we will take a handful of dough already kneaded, and we will smooth it with a wooden roller, we will take two tablespoons of the previous sauce and we will introduce it in the center of the pasta. We will turn one of the parts of the dough and cut the edge with a glass making the shape of an open fan and we will prick the center of the empanadilla so that it does not catch air.

We will put all the dumplings in a tin and put it in the oven for about half an hour at 175-180º.

Once out of the oven, they are removed and when they are cold they can be eaten.