Empanadillas with Tuna and Bell Pepper Recipe
Empanadillas are small Spanish pastry pockets made from dough, baked or fried, and popular at parties and picnics. The version with tuna, bell pepper, and tomato sauce is especially loved in the region of Galicia. They’re something between Polish pierogi and small pasties, but you can eat them with your hands, even on the go.
These empanadillas combine a classic Spanish street-food feel with simple pantry ingredients like tuna, bell pepper, and tomato sauce. The dough is easy to work with, and the pastries are just as tasty warm as they are at room temperature, making them ideal for sharing, picnics, and lunchboxes.
Chef's tips
Make sure the filling is completely cooled before you fill the dough, otherwise the pastry can become sticky and harder to seal. Don’t overfill the circles—too much filling makes them difficult to close and more likely to burst while baking. You can prepare the dough and filling a few hours in advance and assemble just before baking.
How to serve
Serve the empanadillas on a large platter with a couple of dipping sauces: a mild yogurt–garlic dip, a spicy tomato or chili sauce, and perhaps a simple herb aioli. They pair well with a crisp salad or marinated olives for a light tapas-style meal.
Ingredients
- wheat flour type 450–550 - 300 g
- olive oil for the dough - 60 ml
- water lukewarm - 100 ml
- egg for the dough - 1 piece
- salt level, for the dough and filling - 1 teaspoon
- tuna in its own juice weight after draining - 200 g
- onion finely chopped - 100 g
- red bell pepper cut into small cubes - 150 g
- tomato sauce thick, can be passata - 120 g
- sweet paprika - 1 teaspoon
- black pepper - 0.25 teaspoons
- egg beaten, for brushing - 1 piece
Preparation
- Put the flour and 0.5 teaspoon of salt into a bowl. Add the egg, olive oil, and gradually pour in the lukewarm water, mixing with a spoon until the ingredients come together.
- Knead the dough by hand for 5–7 minutes, until smooth and elastic. If it is too sticky, add a little flour. Cover the bowl with a cloth and set aside for 20 minutes.
- Meanwhile, prepare the filling. Heat 1 tablespoon of olive oil in a pan (you can use the oil from the tuna if it was packed in oil). Add the onion and fry for 4–5 minutes over medium heat, until softened and slightly translucent.
- Add the bell pepper and fry for another 5–7 minutes, until it softens.
- Add the tomato sauce, sweet paprika, 0.5 teaspoon of salt, and pepper. Cook for 3–4 minutes, until the sauce thickens slightly. Remove from the heat and let it cool slightly.
- Add the drained and flaked tuna, mix thoroughly. Taste the filling and season with more salt or pepper if needed. Set aside to cool completely.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Divide the dough into 2 parts. Roll each part out thinly to about 2 mm thick on a lightly floured work surface.
- Using a glass or cutter, cut out circles about 10 cm in diameter. Place 1–1.5 teaspoons of filling in the center of each circle.
- Fold the circle in half to form a half-moon. Seal the edges well with your fingers, then press with a fork to create a decorative pattern and a better seal.
- Place the empanadillas on the prepared baking tray. Brush the tops with the beaten egg.
- Bake for 15–20 minutes, until the pastries are golden and lightly browned. Serve warm or at room temperature.
Storage
Upieczone empanadillas możesz zamrozić po całkowitym ostudzeniu. Podgrzewaj w piekarniku 8–10 minut w 180°C, aby odzyskały chrupkość.
