Tuna empanadilla

Thursday, July 15, 2021 0 Comments A+ a-

 This tuna empanadilla is really versatile. You can change the filling to anything you like! You can try it with my finger-licking shredded chicken recipe too if you like! Link

Tuna empanadilla

I usually make this recipe on New Year’s Eve as we normally eat meat, so I would make the empanadilla with tuna! I cut the empanadilla into little pieces and put it as an appetizer. It’s definitely a family favourite!

Delicious tuna empanadilla

Ingredients of the Tuna empanadilla

  • 2 onions
  • 2 garlic cloves
  • 5 or 6 tomatoes
  • A piece of red pepper
  • 12 pitted olives
  • 1 tuna can (900 grams)
  • 1 kg of flour
  • 250 ml of oil
  • 10 grams of fine salt
  • 500 ml of water
  • 1 egg

Preparation of the Tuna empanadilla

Peel the onion and chop it. Put the frying pan on the heat with a drizzle of oil and add the onion. While the onion is frying, chop the pepper.

Chopped onion
Chopped onion in a panPepper chopped

When the onion begins to have a golden colour, add the pepper. While it is cooking, chop the garlic and when the pepper is a little soft, add it to the pan.

Onions and pepper in a pan
Garlic cloves choppedOnions, pepper and garlic cloves in a pan

Peel the tomatoes, chop them very finely and add them to the veggies.

Chopped tomatoes
Tomatoes added to the pan

While the sauce is cooking, open the can of tuna, remove the oil and shred it a little. If the tomato is already a little tender, add the tuna, stir it well and leave it on the heat for 1 minute.

Tuna added

Remove the tuna mixture from the heat, chop the olives and add them to the sauce. Stir well and set aside.

Chopped olivesOlives added to the pan

In a bowl, put the flour, oil, salt and water and knead well.

Flour, oil, salt and water
Mix kneaded

We divide the dough into two parts, take one and stretch it out on a piece of parchment paper until it covers the paper. Take the baking tray and place the paper with the dough on it. Heat the oven to 200ºC.

Dough in a baking tray

Now we proceed to the filling. On top of the dough, place the tuna that we made earlier, stretching it all over the dough.

Filling the dough
Dough filled

With the remaining dough, we are going to make the "lid" of the empanadilla. We take the dough and stretch it until it is the same size as the baking tray, take it carefully and place it on top of the filling, covering all of the tuna mixture. With your fingers, press all the edges well so that it doesn't open up when baking and cut off the excess dough.

Lid of empanadilla
Lid of empanadilla in shape

We beat the egg and paint all the dough so that it has a golden colour once baked. Prick the dough with a fork and bake it until it is golden brown.

Dough painted with egg
Dough prickedEmpanadilla baked

And it’s ready, now you can enjoy this simple homemade recipe! It has a crunchy dough and a delicious filling that will make your mouth water. So, let me know in the comments or on my social media platforms if you have tried this tuna empanadilla!

Final result