Authentic Spanish Empanadillas de Atún Recipe | Chef Omar's Kitchen

⭐ Rating: 4.8/5 (based on home cooking experiences)

👨🍳 By Chef Omar Allibhoy

🕒 Prep Time: 30 minutes

🍳 Cook Time: 20 minutes

⏰ Total Time: 50 minutes

🥘 Servings: 8 empanadillas

 📊 Difficulty Level: Medium

What are empanadillas de atún?

As a Spanish chef with over 25 years of experience, I can tell you that Empanadillas de atún hold a special place in Spanish cuisine. These delightful half-moon-shaped pastries, originating from Galicia, are smaller versions of the traditional empanada, filled with a savory mixture of tuna and Mediterranean vegetables. The word "empanadilla" comes from "empanar," meaning "to wrap in bread" - a cooking technique that has been part of Spanish culinary tradition since the 16th century.

A family tradition worth sharing

Every time I prepare these empanadillas in my London kitchen, I'm transported back to my childhood in Spain, where these golden-crisp pastries were a staple at family gatherings. There's something magical about the way food connects us to our memories and loved ones. Today, I'm excited to share my family's recipe with you, perfect for creating your own memorable moments with friends and family.

Ingredients

For the filling:

• 2 cans (160g each) quality tuna in olive oil, drained

• 2 medium onions, finely chopped

• 2 ripe tomatoes, diced

• 1 red bell pepper, finely diced

• 2 hard-boiled eggs, chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon capers (optional)

• Salt and black pepper to taste

For the pastry:

• 500g all-purpose flour

• 250ml warm water

• 60ml olive oil

• 1 teaspoon salt

• 1 egg (for egg wash)

Step-by-Step Preparation

Prepare the filling:

• Heat olive oil in a large pan over medium heat

• Sauté onions and garlic until translucent (about 5 minutes)

• Add bell peppers and cook for another 3 minutes

• Add tomatoes and cook until soft and reduced

• Mix in tuna, eggs, and capers

• Season to taste and let cool completely

Make the pastry:

• Mix flour and salt in a large bowl

• Add warm water and olive oil

• Knead until smooth (about 5 minutes)

• Rest for 30 minutes covered

Assemble and cook:

• Roll dough to 3mm thickness

• Cut into 15cm circles

• Place filling in center

• Fold and seal edges with fork

• Brush with beaten egg

• Bake at 200°C (400°F) for 20 minutes until golden

Professional chef tips

• Always let the filling cool completely before assembling to prevent soggy pastry

• Don't overfill - leave a 1cm border for sealing

• For extra crispiness, brush with egg wash twice

• Make ahead and freeze for up to 3 months

Serving suggestions

Serve these empanadillas warm or at room temperature with:

• Fresh green salad

• Alioli (garlic mayonnaise)

• Spanish tomato sauce

• A glass of chilled Spanish white wine