Empanada (Spanish Tuna Hand Pies)
Empanada, sometimes called Spanish-style dumplings. A filling of tuna, egg, onion, and olives sautéed in a sweet-and-sour tomato sauce is wrapped in thinly rolled dough, shaped into half-moons, and fried until golden. Great as a meal on its own, or as a snack to enjoy with beer.
Ingredients
Dough
- All-purpose flour160g
- Butter50g
- Milk50g
- Saltas needed
Filling
- Canned tuna80g
- Eggs2
- Onion1/2 (about 50g)
- Garlic5 cloves
- Pitted olives7
- Peperoncino (dried chili flakes)as needed
- Tomato paste4 tbsp
- Sugar2 tbsp
- Saltas needed
- Black pepperas needed
Directions
- 1
Add the flour, butter, milk, and salt, and knead well until the dough becomes smooth. Keep kneading patiently until no dry flour remains.
- 2
Divide the dough into 4 equal portions.
- 3
Use a round cutter to cut out dough shapes.
- 4
Roll each piece a little thinner with a rolling pin. Dust with extra flour so the pieces don't stick together.
- 5
Finely chop the garlic.
- 6
Finely chop the onion.
- 7
Finely chop the olives.
- 8
Separate the yolk and white of a boiled egg, then finely chop just the white.
- 9
Heat oil in a pan and sauté the garlic and onion.
- 10
Once the onion turns translucent, add the tuna and sauté until the moisture evaporates.
- 11
Add the chopped egg white and sauté together.
- 12
Lower the heat, then add the tomato paste, egg yolk, chopped olives, and peperoncino, and mix evenly.
- 13
Season with sugar, salt, and pepper. Since the flavor mellows once wrapped in dough, season it a little on the stronger side.
- 14
Place the empanada filling on top of the prepared dough.
- 15
Fold in half like a dumpling and press the edges firmly with a fork to seal. Brushing a little water or milk along the edge helps it stick better.
- 16
Dust the shaped empanadas with extra flour so they don't stick to each other.
- 17
Fry gently over medium heat until golden brown.
- 18
Once golden and the dough is fully cooked, remove from the oil.
- 19
Place on paper towels to drain excess oil.
- 20
Your empanadas are ready — sweet-and-sour tomato sauce, spicy peperoncino, and tuna all come together beautifully! Great as a meal or as a beer snack.
Tips
Season the filling a bit stronger than usual — once it's wrapped in dough, the flavor mellows to just the right taste. Brushing a little water or milk along the edge of the dough helps it seal better, and frying slowly over medium-low heat keeps the empanadas from browning too fast, giving them an even golden color.