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SpanishAuthentic Cuisine

Empanadillas de Atún

Serves 4 to 6 Pastry seafood, Breads & Pastry

Empanadillas de Atún

Empanadillas de Atún are a staple in Spanish home kitchens, a dish so familiar that recipes are rarely needed. These tuna-filled pastries are a comforting presence on the table, with their straightforward seasoning and generous portions reflecting the heart of Spanish family cooking.

The filling combines tuna in olive oil, sautéed onion, red bell pepper, and a touch of tomato sofrito, all wrapped in dough rounds. Hard-boiled eggs add richness, while a final egg wash gives the empanadillas their golden finish. Fried in olive oil, they offer a satisfying bite, embodying the simple yet hearty flavors cherished in Spain.

Ingredients

  • 16empanadilla dough rounds
  • 2 canstuna in olive oil — drained
  • 1onion — finely chopped
  • 1red bell pepper — finely chopped
  • 200 mltomato sofrito
  • 2hard-boiled eggs — chopped
  • 1egg — beaten, for the wash
  • for fryingolive oil

Method

  1. Start by preparing the filling. Finely chop 1 onion and 1 red bell pepper. Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, add the onion and bell pepper. Cook, stirring occasionally, until the onion is translucent and the bell pepper is soft, about 5-7 minutes. This step ensures the vegetables are tender and their flavors meld into the filling.
  2. While the vegetables are cooking, drain 2 cans of tuna in olive oil, reserving a little of the oil for added flavor. Flake the tuna with a fork and set aside. Once the onion and bell pepper are ready, add the tuna to the skillet along with 200 ml of tomato sofrito. Stir to combine and let the mixture simmer for a few minutes until it thickens slightly and the flavors meld together.
  3. Chop 2 hard-boiled eggs into small pieces and gently fold them into the tuna mixture. This adds richness and texture to the filling. Taste and adjust seasoning if necessary. Remove the skillet from heat and let the filling cool slightly before assembling the empanadillas.
  4. Lay out 16 empanadilla dough rounds on a clean surface. Place a generous spoonful of the tuna filling in the center of each round. Be careful not to overfill, as this can make sealing difficult. Fold each round in half to form a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges, ensuring a tight seal to prevent the filling from leaking during frying.
  5. In a small bowl, beat 1 egg with a splash of water to create an egg wash. Brush the top of each empanadilla with the egg wash. This will give them a beautiful golden color when fried.
  6. Heat a generous amount of olive oil in a deep skillet over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles immediately. Carefully add the empanadillas in batches, frying them until they are golden brown and crisp on both sides. This should take about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
  7. Serve the empanadillas warm. They should have a crispy exterior with a flavorful, moist filling inside. Enjoy them as a delightful snack or a satisfying meal, showcasing the comforting flavors of Spanish home cooking.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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