Tuna Empanadillas

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 717
• Protein: 26 g
• Carbs: 65 g
• Fat: 37 g

Ingredients

• 300 g Wheat flour
• 100 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 200 g Tuna ( drained and flaked )
• 1 piece Onion ( finely diced )
• 1 piece Red bell pepper ( finely diced )
• 100 g Tomato caviar
• 2 piece Hard-boiled egg ( chopped )
• 1 tsp Smoked paprika
• 1 piece Egg ( beaten for glazing )

Instructions

1. Preparing the dough

   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. Making the filling

   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. Shaping the turnovers

   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. Sealing and glazing

   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. Baking

   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.

Chef's tips

• 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.

Storage

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.