Why You’ll Love This Recipe
These empanadillas are easy to make and full of bold, comforting flavors. The filling uses simple pantry ingredients yet delivers a satisfying and savory bite. They can be baked or fried depending on your preference, and they’re perfect for meal prep, gatherings, or quick lunches. Plus, they taste just as good warm as they do at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned tuna, drained
- Olive oil
- Onion, finely chopped
- Red bell pepper, diced
- Garlic, minced
- Crushed tomatoes or tomato sauce
- Hard-boiled eggs, chopped
- Paprika
- Salt and pepper
- Empanada dough discs or pastry rounds
- Egg (for egg wash)
Directions
- Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
- Add the crushed tomatoes and paprika, and cook for a few minutes until slightly thickened.
- Stir in the drained tuna and chopped hard-boiled eggs. Mix well and season with salt and pepper. Let the filling cool.
- Preheat the oven to 375°F (190°C) if baking.
- Place a spoonful of filling onto each dough disc. Fold over to form a half-moon shape and seal the edges with a fork.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20–25 minutes until golden brown, or fry in hot oil until crispy.
- Let cool slightly before serving.
Servings and timing
This recipe serves 4–6 people (about 10–12 empanadillas).
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
- Spicy version: Add chili flakes or diced hot peppers.
- No eggs: Omit the hard-boiled eggs for a simpler filling.
- Different protein: Use shredded chicken or ground beef instead of tuna.
- Vegetarian option: Replace tuna with sautéed vegetables or mashed chickpeas.
- Herb addition: Add parsley or oregano for extra freshness.
Storage/Reheating
Store empanadillas in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy.
They can also be frozen (before or after baking) for up to 2 months.
FAQs
What are empanadillas?
They are small, savory pastries commonly filled with meat, fish, or vegetables.
Can I fry instead of bake them?
Yes, frying makes them crispier, while baking is a lighter option.
What type of tuna should I use?
Canned tuna in oil or water works well—just drain it thoroughly.
Can I make them ahead of time?
Yes, assemble them in advance and cook when ready.
Are they served hot or cold?
They can be enjoyed warm or at room temperature.
How do I seal them properly?
Press the edges with a fork or crimp tightly to prevent leaks.
Can I add cheese?
Yes, a little cheese can make the filling richer.
What sauce pairs well?
Tomato sauce, aioli, or spicy dips work well.
Can I use homemade dough?
Yes, homemade dough works great if you have time.
Can I air fry them?
Yes, cook at 375°F (190°C) for about 10–12 minutes.
Conclusion
Spanish Tuna Empanadillas are a delicious, versatile dish that combines flaky pastry with a rich, savory filling. Easy to prepare and perfect for any occasion, they’re a great addition to your recipe collection. Whether baked or fried, they’re guaranteed to be a hit every time.
Print
Spanish Tuna Empanadillas
Spanish Tuna Empanadillas are crispy, golden pastries filled with a savory mixture of tuna, tomatoes, and vegetables. These flavorful handheld bites are perfect as a snack, appetizer, or light meal.
- Total Time: 45 minutes
- Yield: 10–12 empanadillas
Ingredients
- 2 cans tuna, drained
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes or tomato sauce
- 2 hard-boiled eggs, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 10–12 empanada dough discs or pastry rounds
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and red bell pepper until softened.
- Add crushed tomatoes and paprika, cooking until slightly thickened.
- Stir in tuna and chopped eggs, season with salt and pepper, and let cool.
- Preheat oven to 375°F (190°C) if baking.
- Place filling onto dough discs, fold into half-moons, and seal edges with a fork.
- Brush tops with beaten egg.
- Bake for 20–25 minutes until golden, or fry until crispy.
- Let cool slightly before serving.
Notes
- Add chili flakes for a spicy variation.
- Omit eggs for a simpler filling.
- Substitute tuna with chicken or beef if desired.
- Use sautéed vegetables or chickpeas for a vegetarian option.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
