Name: Spanish Tuna Empanadillas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 2 cans tuna, drained; 2 tablespoons olive oil; 1 onion, finely chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 cup crushed tomatoes or tomato sauce; 2 hard-boiled eggs, chopped; 1 teaspoon paprika; Salt and pepper to taste; 10–12 empanada dough discs or pastry rounds; 1 egg, beaten (for egg wash)

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Why You’ll Love This Recipe

These empanadillas are simple to prepare yet incredibly satisfying. The filling is rich and flavorful, combining pantry staples like canned tuna with fresh vegetables and spices. They can be baked or fried, making them versatile depending on your preference. Perfect for meal prep, parties, or lunchboxes, they’re just as delicious warm as they are at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned tuna, drained
Olive oil
Onion, finely chopped
Red bell pepper, diced
Garlic, minced
Crushed tomatoes or tomato sauce
Hard-boiled eggs, chopped
Paprika
Salt and pepper
Empanada dough discs or pastry rounds
Egg (for egg wash)

Directions

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
Add the crushed tomatoes and paprika, and cook for a few minutes until slightly thickened.
Stir in the drained tuna and chopped hard-boiled eggs. Mix well and season with salt and pepper. Let the filling cool.
Preheat the oven to 375°F (190°C) if baking.
Place a spoonful of filling onto each dough disc. Fold over to form a half-moon shape and seal the edges with a fork.
Brush the tops with beaten egg for a golden finish.
Bake for 20–25 minutes until golden brown, or fry in hot oil until crispy and golden.
Let cool slightly before serving.

Servings and timing

This recipe serves 4–6 people (about 10–12 empanadillas).
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Spicy version: Add chili flakes or diced hot peppers to the filling.
No eggs: Skip the hard-boiled eggs for a simpler filling.
Different protein: Substitute tuna with shredded chicken or cooked ground beef.
Vegetarian option: Replace tuna with sautéed vegetables or mashed chickpeas.
Herb boost: Add fresh parsley or oregano for extra freshness.

Storage/Reheating

Store empanadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving if you want to keep them crispy.
They can also be frozen before or after baking for up to 2 months.

FAQs

What are empanadillas?

Empanadillas are small, stuffed pastries popular in Spain, typically filled with savory ingredients like tuna, meat, or vegetables.

Can I fry instead of bake them?

Yes, frying gives them a crispier texture, while baking is a lighter option.

What kind of tuna should I use?

Use canned tuna in oil or water, well drained before mixing into the filling.

Can I make the dough from scratch?

Yes, homemade dough works great, but store-bought discs save time and effort.

How do I keep them from opening while cooking?

Seal the edges היט היט with a fork or by crimping tightly to prevent leaks.

Can I make them ahead of time?

Yes, you can assemble them ahead and refrigerate or freeze until ready to cook.

Are they served hot or cold?

They are delicious both warm and at room temperature.

Can I add cheese to the filling?

Yes, adding a bit of shredded cheese can make them extra rich and flavorful.

What sauce goes well with empanadillas?

They pair well with aioli, tomato sauce, or even a spicy dip.

Can I air-fry empanadillas?

Yes, cook them in an air fryer at 375°F (190°C) for about 10–12 minutes until golden.

Conclusion

Spanish Tuna Empanadillas are a delicious and versatile dish that brings authentic Mediterranean flavors to your table. With their crispy exterior and savory filling, they’re perfect for any occasion—from casual snacks to party appetizers. Easy to customize and make ahead, they’re a recipe you’ll want to enjoy again and again.

Spanish Tuna Empanadillas

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Spanish Tuna Empanadillas are crispy, golden pastries filled with a savory mixture of tuna, tomatoes, and vegetables. These handheld bites are packed with Mediterranean flavor and perfect as a snack, appetizer, or light meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 10–12 empanadillas
Category: Appetizer
Method: Baking or Frying
Cuisine: Spanish
Diet: Low Lactose

Instructions

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
Add the crushed tomatoes and paprika, and cook for a few minutes until slightly thickened.
Stir in the drained tuna and chopped hard-boiled eggs. Mix well, season with salt and pepper, and let the filling cool.
Preheat the oven to 375°F (190°C) if baking.
Place a spoonful of filling onto each dough disc. Fold over to form a half-moon and seal the edges with a fork.
Brush the tops with beaten egg.
Bake for 20–25 minutes until golden brown, or fry in hot oil until crispy and golden.
Let cool slightly before serving.

Notes

Add chili flakes or hot peppers for a spicy version.
Omit hard-boiled eggs for a simpler filling.
Substitute tuna with shredded chicken or ground beef if desired.
For a vegetarian option, use sautéed vegetables or mashed chickpeas.
Store in the refrigerator for up to 3 days and reheat in the oven to keep them crispy.

Nutrition

Serving Size: 2 empanadillas
Calories: 320 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 85 mg