Traditional Spanish tuna and tomato empanadillas

The smell of these fried traditional Spanish tuna and tomato empanadillas is something that has welcomed many of us when we get home for dinner. A particular and delicious smell which bring us good memories. Empanadillas stuffed with tuna, the simplest and most common in Spain, are a delicacy that is still with many of us at the table in humble but comforting dinners. And not only dinners, who has not had breakfast from time to time in the empanadillas of the day before?

Many versions of empanadillas are prepared in Spain. However, the simplest ones are prepared here. Fried tomato and natural tuna. You can also add hard-boiled egg, olives, pickled tuna or even other sauces. On the other hand, the dough is not difficult to prepare and it is worth it, for its flaky texture and its special flavor.

Tuna and tomato empanadillas

Tuna and tomato empanadillas. | Shutterstock

Ingredients to prepare the empanadillas:

Ingredients for the dough

  • 300 g of flour
  • A pinch of salt
  • 30 ml olive oil
  • 150 ml boiling water

Ingredients for the filling

  • 3 cans of tuna
  • Enough fried tomato

How to make the empanadillas:

  1. The dough is very easy to prepare and pleasant to work with. To prepare it, add the flour in a bowl together with the salt, oil and boiling water, just out of the microwave. Stir with a fork until the mixture cools slightly and then continue with your hands. Knead it for 10 minutes. It will not be necessary to add more flour as the dough works perfectly and does not stick.
  2. Let the dough rest for 45 minutes. Meanwhile, prepare the filling. In a small bowl, add the well-drained tuna and the fried tomato. Mix well and ready.
  3. Lightly dust the worktop with flour and roll out the dough with a rolling pin. Stretch it very thin, about 1 millimeter. It must be very thin, so that it will puff well during frying and will not become doughy.
  4. It is best to use a round cutter to cut out large circles about 12 cm wide. After that, fill with the tuna and close the edges with a fork. All that you have to do now is fry the empanadillas in plenty of sunflower oil and enjoy them, avoiding burning yourself!

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