Tomato and Tuna Empanadillas

empanadillas_tomato_tuna

I think I never told you about it, but my grandpa, the father of my father, was a baker. He owned a bakery in Alicante (Spain). I was never there, at least as far as I can remember, but my dad used to work there when he was still at school/university so he picked up on many recipes and things that happened there. What I can remember is how I loved to visit my grandparents because there was always something delicious to eat, sweet or hearty.

One of those godly treats were these Empanadillas, half-moon dough filled with tomato and tuna. It’s a very typical dish to eat as a snack in the afternoon, or to find at parties as finger-food.

My dad was kind enough to send me the recipe so that I could show them to you, thanks dad! I’ve tried many other ways of doing the dough but this one is just the perfect one. Let’s get to it!

Ingredients for 10 empanadillas

  • 100 ml white wine
  • 150 ml olive oil
  • 350 gr flour, keep 50 gr more aside in case the dough is too soft
  • 1/4 tsp salt
  • 1 can tuna in olive oil (approx. 150 gr drained weight)
  • 2 hard-boiled eggs, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 200 gr can peeled tomatoes with juice
  • 2 Tbs olive oil
  • salt and fresh ground pepper

Preparation 

Mix the flour and salt in a bowl. Make a hole in the middle and pour the wine and the olive oil inside. Mix with the hands till the dough doesn’t stick on your hands or bowl walls. At the end you’ll have more or less 600 gr of dough.

For the filling, warm up the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft and translucent. When the onion is done add the green bell pepper and cook until soft. process the tomatoes with a food processor and add the tomato puree into the saucepan. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 15-20 minutes. Add the tuna without the oil and the finely chopped eggs, cook for 5 minutes. Let the filling cool down before you fill the empanadillas (I forgot to do that, that’s why mine are in some spots open)

Take the dough and make 10, 60 gr balls of it. With the hands, gently flatten each ball into 4mm thickness, and shape them like an ellipse. Spoon about a Tbs of the filling into the middle, fold in half to form a half-moon and pinch to seal closed, or seal with a fork. Repeat with remaining dough and filling.

On a baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 180ºC preheated oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

empanadillas_tomato_tuna2

Now I have to try to keep my hands off them since I’m trying to cut the carbs, but hey, you don’t, so what are you waiting for?

Read you soon!

H.

 

 

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