Theresa’s tuna empanadas

Photographer: Emma
Makes 20 large or 50 small empanadas

This post is the last for 2011 and thus I feel it necessary to reflect on the twelve months that have been.  It has been a busy year for us here in the studio in Auckland and all of us have had the satisfaction of seeing some of our designs come to fruition.  One of the highlights of being an industrial designer is witnessing the parts/products we design turn from 3D CAD models, floating in space on our computer screens, into physical off-tool parts which we can hold in our hands and scrutinise.  At this point we bandy around phrases such as ‘fit and finish’, we study the part in question with furrowed brows checking for ‘sink marks’ and ‘part lines’ and we make sure the visible surfaces have been treated with the correct colour and finish.  We are vigilant in our scrutiny, nothing escapes us and for this we have a reputation for being hard to please.  I prefer to think that it is just because we care, and because we strive to design and produce the best products we can…..but then of course I would say that!

So we end this year on a high note, releasing new products into the market and opening new brand stores to the world.  May the New Year continue in the same vein and may we wish you all a very happy New Year filled with friends and family, health and laughter, love, great food and every success.

* This recipe comes to us all the way from Argentina by way of Diego, our friendly, if somewhat fussy South American import.  Diego is a fellow industrial designer, he is our oracle, our resident philosopher, his quick wit and dry humour keep us laughing and his thoughtful nature and big heart confirm that chivalry is certainly not dead!  After two years away from home Diego has returned to the motherland for Christmas.  Feliz Navidad y Feliz Año Nuevo!


1 red onion, finely chopped
2 tins tuna (370g in total), drained
200g green olives, chopped
1 tub cream cheese (250g)
2 packets ready rolled short crust pastry


1. Preheat the oven to 180°C. Fry the onion in a little olive oil until translucent. Combine the onion with the remaining ingredients in a bowl and mix to combine. Season with salt and pepper.
2. If you are making wee half moon shaped empanadas then cut out rounds from your pastry sheets, place a teaspoonful of mixture in the middle of each round, fold over and seal the edges. You can do this by either pressing a fork along the edges or pinching and crimping along the edges to seal.
3. If you are making the Christmas cracker shaped empanadas cut each pastry sheet into four squares and place the filling down the middle of each square leaving about 20mm on either end. Fold the sides together then pinch in the ends to seal.
4. Place the empanadas on a baking tray and bake for approximately 20 minutes or until golden.