Spanish Tuna Empanadillas Recipe

Spanish empanadas are huge, flavorful meat, fish, or veggie pies. These tiny tuna empanadillas are portable and quick to prepare, yet they still have Mediterranean flavor. 

Ingredient

– ½ cup extra virgin olive oil – ½ cup water – ½ teaspoon kosher salt – 3 cups (360g) all-purpose flour – 2 tablespoons extra virgin olive oil – 1 small onion, diced – 1 small red bell pepper, diced – 1 small green bell pepper, diced – 1 dried bay leaf – 2 (12 ounce) cans tuna in olive oil, drained and flaked – 2 medium tomatoes, coarsely grated or finely chopped – 1 tablespoon capers, drained and coarsely chopped – 1 teaspoon pimentón dulce or paprika – ¾ teaspoon kosher salt – Freshly ground black pepper – 1 garlic clove, minced – 2 tablespoons finely chopped parsley leave – Zest of 1 lemon – 1 egg, (optional), hardboiled and diced – ¼ cup pitted black olives, chopped – 1 large egg – 1 tablespoon water

Direction

Big bowls need olive oil, water, and salt. Stir flour with a wooden spoon until dough forms and no dry portions remain. Scrape the dough onto a clean surface and hand-knead until smooth, flexible, and no longer sticking to your hands or countertop. 

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Cover and rest dough in basin while making filling.Heat olive oil in a large pan on medium until shimmering but not smoking. Adding onion, peppers, bay leaf. Wooden spoon-stir for 6-7 minutes to soften and caramelize.

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Add tuna, tomatoes, capers, paprika, salt, and black pepper. With the wooden spoon, scrape the pan bottom to release the wonderful browned chunks. Lower the heat and cook for 8–10 minutes to evaporate most of the liquid.

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Cook garlic, parsley, and lemon zest for 1 minute until aromatic. Remove the pan from heat. Remove bay leaf and mix in hard-boiled egg and olives. Let cool before handling.

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Preheat oven to 400°F with racks in the top and bottom thirds. Prepare two baking sheets with parchment.

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Roll 16 balls from the dough. To avoid drying, cover dough with a clean moist kitchen towel. Press each piece into a 5-inch circle with your hands.

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Put 2 teaspoons of filling in the dough center. Fold the dough over the filling and press the edges with your fingertips. Seal and crimp edges with a fork.

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Place assembled empanadas on lined baking pans. Place 8 on each page without touching. Whisk one tablespoon of water with one egg in a small dish. Brush egg wash on each empanada using a pastry brush. 

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 Bake 10 minutes on lower rack. Turn the pan and bake on the top rack for 10 minutes longer until golden brown. Let cool for a few minutes before serving.

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also see

also see

White Sangria  Recipe