Spanish Tuna Empanadillas

two baked empanadillas stacked on a plate, one is torn in half.

4.75 from 4 votes

Filled with the vibrant flavors of Spain, these savory hand pies are made from simple pantry staples and readily available produce. In this recipe, I bake them for a lighter and more effortless approach to the traditional fried method.

Prep Time25

Cook Time40

Total Time1 5

Course: Lunch

Cuisine: Spanish

Servings:

Author: Mark Beahm

Ingredients

For the Dough:

1/2 cup extra virgin olive oil
1/2 cup water
1/2 teaspoon kosher salt
3 cups (360g) all-purpose flour

For the Filling:

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
3/4 teaspoon kosher salt
Freshly ground black pepper
1 garlic clove, minced
2 tablespoons finely chopped parsley leaves
Zest of 1 lemon
1 egg, (optional), hardboiled and diced
1/4 cup pitted black olives, chopped

For the Egg Wash:

1 large egg
1 tablespoon water

Instructions

Make the dough: In a large bowl, whisk together the olive oil, water, and salt. Gradually add in the flour, stirring with a wooden spoon, until the dough comes together and no dry bits of flour remain. Scrape the dough onto a clean work surface and knead by hand until the dough is smooth, malleable, and no longer sticks to your hands or the counter. Transfer the dough back into the bowl, cover, and let rest while preparing the filling.
Saute the vegetables: In a large frying pan, heat the olive oil over medium heat until shimmering but not smoking. Add the onion, peppers, and bay leaf. Cook, stirring occasionally with a wooden spoon, until softened and beginning to caramelize, 6-7 minutes.
Make the filling: Add the tuna, tomatoes, capers, paprika, salt, and a pinch of black pepper. Scrape the bottom of the pan with the wooden spoon to loosen the flavorful browned bits. Reduce the heat to low and cook until almost all the liquid has evaporated, 8-10 minutes.
Add the aromatics: Add the garlic, parsley, and lemon zest and cook until fragrant, about 1 minute. Take the pan off the heat. Remove the bay leaf and stir in the hard-boiled egg and olives. Set aside until cool enough to handle.
Preheat your oven: Arrange oven racks in the upper and lower thirds of the oven and preheat to 400°F. Line two baking sheets with parchment paper.
Get the dough ready: Divide the dough into 16 equal pieces and roll into balls. Cover the dough with a clean damp kitchen towel to prevent them from drying. Working with one piece at a time, use your palms to press into a circle about 5-inches in diameter.
Fill the empanadas: Add about 2 tablespoons of the filling into the center of the dough. Fold the dough over the filling and gently press the edges together with your fingers. Use the tines of a fork to seal the edges and make a decorative crimp.
Bake: Arrange the assembled empanadas on the lined baking sheets. Place 8 on each sheet without touching each other. In a small bowl, whisk the egg with one tablespoon of water. Use a pastry brush to brush the top of each empanada with the egg wash. Bake on the lower rack for 10 minutes. Rotate the pan and bake on the higher rack until golden brown, about 10 minutes more.
Serve: Allow to cool for a few minutes before serving.

Notes

Empanadas reheat well, so it’s worth making a big batch and freezing half for later. To freeze, arrange them (unbaked, with no egg wash) on a baking sheet without touching. Freeze about 6 hours, or until fully frozen, then transfer to a freezer bag. Brush with egg wash and reheat in the oven, adding a few extra minutes at each step.
If you like the tuna empanadillas try this beef empanadilla recipe. They are easy to to batch cook and have at the ready.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

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