Looking for amazing Spanish empanadas with tuna? Try these empanadillas de bonito!
They are made with homemade empanada dough and filled with a great tuna filling. They are smaller than regular empanadas but no less tasty. Ready to learn how you can make empanadillas de bonito? Let’s get started!
A bite-sized snack that you can bake or fry either sweet or savory. With empanadas, you have many options.
If you make my empanada dough recipe and store it in the freezer you always have some on hand when you want this tasty snack.
When you are in Spain you can find these in restaurants, bars but also at the local bakery. These are shaped as hand pies but you can also find oval-shaped empanadas.
Eat them warm or cold either way they taste delicious. These are in no way spicy but you can easily add some spice by adding some cayenne powder.
Empanadillas de bonito ingredients
To make this tapas recipe you need a number of ingredients. I would recommend to make the dough yourself as it will taste so much better.
Put the following ingredients on your shopping list:
- Empanada dough
- Olive oil
- Small onion
- Tuna on water
- Sweet red pepper
- Roma tomatoes
- Fresh parsley
How to make Spanish empanadas with tuna
To make this recipe either make homemade empanada dough or buy store-bought dough (see below for more options).
Then finely chop the onion and the sweet red pepper. Preheat a skillet with the olive oil to medium hot and pan-fry the onion and finely chopped red pepper.
Stir the vegetables until soft and translucent in about 5-7 minutes. Add the minced garlic and stir through until these are also soft.
Boil one egg for 7 minutes and after you peeled the egg you can chop the egg fine.
Then drain the water from the can of tuna. You can use tuna in olive oil but then you can use the oil for pan-frying the vegetables.
Add the tuna to the skillet and then the finely chopped tomatoes. Keep on stirring until all ingredients are soft and combined takes about another 5 minutes.
Stir the chopped egg through the tuna mixture. Take the skillet off the heat and let it cool. Roll the dough and cut 12 empanada shells of 4-inch or 10 cm.
Line a baking sheet with baking paper. Scoop 1 tablespoon on the empanada disc, fold and press the discs close with a fork.
Whisk the egg and brush the egg wash on the empanadillas. Preheat the oven to 400℉/200℃ and bake for 15-20 minutes until golden.
Your Spanish tuna empanadas are ready to serve.
What are good substitutes for empanada dough?
In my opinion, empanadas taste best with homemade empanada dough. But what about those days when you want to serve them and do not have forever?
What are the best substitutes to use? There are a number of options:
- Pizza dough – you can get refrigerated pizza dough and use it for empanadas they will be more bready than the real thing
- Puff pastry – this can be a good substitute but this dough is much flakier than empanada dough. There is more butter in puff pastry causing this flakiness.
- Pie crust – again a good substitute which is flakier than empanadillas dough but a good alternative altogether
See how to make empanada dough
If you want to make empanadas dough for this empanadillas de bonito recipe you can take a look at the instruction video.
You can see how easy it is to make this dough at home from scratch. Your Spanish empanadas will taste so much better. Try it!
Store Spanish empanadas
There are a number of ways to store these tuna empanadillas de bonito:
- Outside the fridge – if you want to eat them straight away or at the latest one day you can keep them outside of the fridge
- Fridge – if you want to eat these within two to three days you can keep them in the fridge in an airtight container or ziplock bag
- Freezer – when you want to keep them longer than a couple of days put them in the freezer also in an airtight container or ziplock bag
You can also keep the empanada dough or empanada disc in the freezer and the filling separate so you can assemble them when you want to eat them.
Other empanada recipes
If you love these empanadillas you have to try these empanadas as well:
- Beef empanadas – create this beef filling and you get a super tasty snack
- Sweet empanadas – filled with soft apples these empanadas are great for dessert
Have fun making this easy Spanish empanada!
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Looking for these amazing Spanish empanadas with tuna? Try these empanadillas de bonito a great tapas recipe that you can eat for lunch or as a tapa.
- 250-gram empanada dough
- 1 tbsp olive oil
- 1 small onion
- 1 garlic clove
- 3 tbsp tuna on water
- 1 red pepper finely chopped
- 5 Roma tomatoes finely chopped
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- 2 eggs
- Preheat the olive oil and pan fry the onion and finely chopped red pepper. Stir until soft and translucent about 5-7 minutes. Add the minced garlic and stir
- Boil one egg for 7 minutes and after you peeled the egg you can chop the egg finely
- Add the tuna and finely chopped tomatoes. Keep on stirring until all ingredients are soft and combined for about 5 minutes. Add the chopped egg through the tuna mixture
- Take off the heat and let it cool
- Roll the dough and cut 12 empanada shapes of 4-inch or 10 cm
- Line a baking sheet with baking paper. Scoop 1 tablespoon on the empanada disc, fold and press close with a fork
- Whisk the egg and brush the egg wash on the empanadillas
- Preheat the oven to 400℉/200℃ and bake for 15-20 minutes until golden
Calories: 76; Fat: 1g; Carbs: 7g; Protein: 2g;