Tuna Empanadillas
Ingredients
- 300 gWheat flour
- 100 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchGray sea salt
- 200 gTuna (drained and flaked)
- 1 pcOnion (finely diced)
- 1 pcRed bell pepper (finely diced)
- 100 gTomato caviar
- 2 pcHard-boiled egg (chopped)
- 1 tspSmoked paprika
- 1 pcEgg (beaten for glazing)
Method
A thin, golden pastry that cracks firmly under the teeth. The tuna and stewed onion filling remains moist without soaking the pastry, with a hint of pepper for depth.
- 1
In a mixing bowl, combine flour with olive oil, white wine, and salt. Knead until the dough is smooth, supple, and no longer sticks to your fingers. Let it rest for 30 minutes under a cloth.
- 2
Sauté the finely diced onion and cubed pepper in a drizzle of oil. When tender, add the flaked tuna, tomato caviar, and paprika. Let it reduce until the sauce coats the ingredients well.
- 3
Roll out the dough thinly on a floured surface. Cut out 10 cm circles. Place a spoonful of filling and some chopped hard-boiled egg in the center. Fold into a half-moon shape.
- 4
Press the edges with the tines of a fork to seal tightly. Brush the top with beaten egg to achieve a beautiful shiny color after baking.
- 5
Bake at 200°C. The empanadillas are ready when the crust is golden brown and firm to the touch. Serve hot or at room temperature.
Frequently asked questions
How do you get this dish right?
- The dough must be rolled out very thinly, almost translucent, to achieve that characteristic crunch.
- Let the filling cool completely before filling the turnovers, otherwise the heat will soften the dough and it will tear.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. Reheat for 5 minutes in a hot oven to restore the crispness of the pastry.
