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.
