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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.

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)

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
  2. Add the crushed tomatoes and paprika, and cook for a few minutes until slightly thickened.
  3. Stir in the drained tuna and chopped hard-boiled eggs. Mix well, season with salt and pepper, and let the filling cool.
  4. Preheat the oven to 375°F (190°C) if baking.
  5. Place a spoonful of filling onto each dough disc. Fold over to form a half-moon and seal the edges with a fork.
  6. Brush the tops with beaten egg.
  7. Bake for 20–25 minutes until golden brown, or fry in hot oil until crispy and golden.
  8. 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

Find it online: https://thefamilycooking.com/spanish-tuna-empanadillas/