Delicious, crispy bites that are perfect for parties or a light meal, empanadillas are a Spanish institution. The filling for these baked savoury delights is up to you, but we’ve provided one of the classic Spanish favourites.
• 16 pastry circles for empanadillas (you’ll find these in freezers in all supermarkets)
• 100g tuna (about two tins, drained of oil)
• 3 eggs
• 1 onion
• 200 mls tomate frito (a prepared tomato sauce, available everywhere in tins or jars).
• 50g stoned green olives, chopped finely.
• Sesame seeds
1. Hard boil 2 of the eggs (10 minutes).
2. Finely chop the onion and fry in olive oil until soft and transparent. Add the drained tuna and stir for two minutes. Add the olives and the tomato and season to taste with salt and pepper. Remove from heat.
3. Peel the boiled eggs, chop them and add to the mixture.
4. Heat the oven to 180 C.
5. Fill each pastry circle with a spoonful of mixture (not too much, to avoid bursting the pastry). Wet the outside of one half of the pastry circle, then fold it over and press. Crimp the seal with the tines of a fork.
6. Place empanadillas on oven paper on a baking tray.
7. Beat the remaining egg and brush onto the empanadillas with a kitchen brush. Sprinkle with sesame seeds.
8. Bake for 10 minutes, or until you see the empanadillas turn golden brown.
9. Remove, let them cool a little and serve with a green salad.
You can change the filling to whatever you like. Go for a Chinese spring rolls flavour with chopped pork or prawns and mixed vegetables with five-spice powder. Vegetarians can try onion, spinach and crumbled goats cheese, while vegans might want to experiment with a chopped mushroom filling.
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