National Dish Spain: Tuna Empanadillas (Recipe)
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Say hola to Tuna Empanadillas, one of Spain’s most moreish little bites! These savoury pastry parcels are stuffed with tuna, tomato and a gentle blend of spices, then baked until golden and flaky. Equally at home as a starter, a light meal or a snack on the go, they are a firm favourite at parties and picnics alike. Bring a taste of a sun-drenched Spanish tapas bar straight to your own kitchen.
About Tuna Empanadillas
Spain is renowned for its wonderful food, and Tuna Empanadillas are a shining example of it. These hearty pastry parcels, filled with tuna, tomato and spices, are a real treat. They can be served as a starter, a main course or even as a snack between meals. They are also hugely popular at parties and picnics, where their handheld size makes them easy to share.
Ingredients (serves 1–2)
- 200 g tinned tuna
- 1 small onion
- 1 clove garlic
- 1 medium tomato
- 50 g green pepper
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 packet puff pastry
- 1 egg (for glazing)
Shopping for the ingredients
When shopping for the ingredients for Tuna Empanadillas, it pays to look out for fresh, good-quality produce. The tuna can either be tinned or fresh from the fishmonger. The peppers and tomatoes should have a strong colour and show no signs of damage. Puff pastry is widely available in the chilled or freezer section of most supermarkets.
Preparing the dish
Preparing the empanadillas begins with chopping the ingredients. Dice the onion, garlic and pepper finely, and cut the tomato into small pieces too. Drain the tuna well if you are using the tinned variety. Take the puff pastry out of the fridge shortly before you intend to work with it, so it stays cool and easy to handle.
Step-by-step instructions
- Heat the olive oil in a pan and fry the onion and garlic until golden brown.
- Add the diced pepper and the chopped tomato, then let everything simmer for about 5 minutes.
- Stir in the tuna and season with salt and pepper to taste.
- Roll out the puff pastry and cut it into even squares or circles.
- Spoon a little of the tuna mixture into the centre of each piece and fold the pastry over to form small parcels.
- Brush the empanadillas with beaten egg and bake in a preheated oven at 180°C for around 20 minutes, until golden brown.
Gluten-free / lactose-free version
For a gluten-free version, you can use gluten-free puff pastry, which is available from specialist shops. The filling ingredients are usually free from lactose, but it is worth checking the labels on the tinned tuna and the olive oil just to be sure. Take care to avoid any puff pastry that contains milk products if you are keeping the dish lactose-free.
Tips for vegans and vegetarians
To make Tuna Empanadillas vegan, swap the tuna for a mixture of fried aubergine and tomato. For a vegetarian version, simply replace the tuna with a plant-based protein such as soya or seitan. The egg used for glazing can be swapped for a plant-based milk alternative like soya or almond milk for a lovely golden finish.
More tips and tricks
To make the empanadillas extra crisp, you can lightly blind-bake the puff pastry before filling it. Be sure to seal the edges of the parcels firmly so the filling does not leak out. Experiment with different spices such as paprika or thyme to vary the flavour. Any leftovers freeze beautifully and can simply be reheated whenever you fancy them.
Adapting the recipe to your taste
Depending on your taste, you can stir extra ingredients such as olives or sun-dried tomatoes into the filling. If you like a bit of heat, add a pinch of chilli powder or some fresh chillies. A handful of grated cheese can also lend the dish a lovely creamy note, much like the cheesy filling in Hojaldres de Espinacas y Queso. Adjust the recipe to suit your own preferences and try out different combinations.
Ingredient substitutions
If you do not have puff pastry to hand, you can also use filo pastry, though it is more delicate and needs to be handled with extra care. Instead of tuna, other fish such as salmon work well, or you could draw inspiration from the cod-based Albóndigas de Bacalao. For a meat-free alternative, mushrooms or pulses make a great choice. There are plenty of ways to adapt the recipe to your own taste.
Drink pairing ideas
A Spanish white wine such as Albariño or Verdejo goes wonderfully with Tuna Empanadillas. Beer lovers might reach for a light, refreshing lager. A homemade sangria or a glass of cava would also complement the flavour beautifully. For an alcohol-free option, freshly squeezed orange juice or a lemon-and-mint water is a refreshing choice.
Serving and presentation ideas
The empanadillas can be arranged on a prettily decorated plate and garnished with fresh herbs such as parsley or coriander. A small bowl of aioli or another dip makes an excellent accompaniment on the side. For a colourful presentation, scatter a few slices of lemon or lime around the plate. Serve the empanadillas warm to enjoy them at their very best.
A bit of history
Empanadillas have their roots in the Spanish region of Galicia and are the smaller version of the empanada. Originally they were carried by Spanish sailors, as they were easy to transport and kept well over long voyages. Today they are a fixture of Spanish tapas bars and are enjoyed in many different forms across the country. Each region has its own recipes and specialities — a delicious window into Spanish cuisine.
More recipe ideas
Summary: Tuna Empanadillas
Tuna Empanadillas are a tasty and versatile dish that is easy to make. With just a few ingredients and a little effort, you can conjure up a delicious meal that works as both a snack and a main course. Whether you keep them traditional or adapt them to your own preferences, empanadillas are always a treat. Give the recipe a try and see for yourself why this Spanish classic is so well loved!
