An empanadilla is a smaller version of the empanada. It’s a fried turnover. In Spain, empanadillas are commonly eaten as a tapa or as a first course. My mother used to make this for us as a meal served with a cold gazpacho soup or veggies. They do take a bit longer to prepare as you have to make the dough first, stuff them, and then fry them. However, if you do take the time, maybe over a weekend, you will not regret it.
Empanadillas are the smaller version of an empanada, a fried turnover, popular in Spain.
- 1 cup water
- 1/4 tsp kosher/sea salt
- 3 tbl butter
- 3 tbl Extra Virgin Olive Oil
- 2 1/2 cups unbleached flour
- 1 egg
- 2 tbl EVOO
- 1 medium onion chopped
- 2 cans tuna in olive oil
- 2-3 tomatoes, diced
- 1 tbl minced parsley
- Kosher/Sea Salt
- 1 farm fresh hard boiled egg, diced
- olive oil for frying
- In a saucepan, heat the water, salt, butter, and oil until the butter is melted. Remove from heat and add the flour. Stir until completely incorporated. Beat in the egg until the dough is smooth. Put the dough on a floured work surface and knead, adding flour, until the dough is elastic and no longer sticky. Cover and let sit 30 minutes. Roll the dough very thin and cut 5 inch circles.
- While the dough is resting, heat the oil in a skillet and saute the onion until translucent but not browned.
- Add the tuna, tomatoes, parsley, and salt. Cook for 10 minutes
- Add the egg and remove from heat.
- Roll out your dough, cut into 3 or 5 inch circles and place about 1 tbl of the filling in the center of each empanadilla circle.
- Fold over and seal by pressing the edges with a fork.
- Fry in hot oil until the turnovers are browned on both sides.