• 135 grm plain flour
• 50 grm butter or margarine
• ¼ teaspoon salt
• 50 ml white wine
• ½ small onion, chopped
• 100 grm tuna, flaked
• 1 hard-boiled egg, chopped
• Large tomato, chopped, or use 2 tbsps tomato sauce or tomato Frito (puree)
• 2 tbsp chopped fresh or freeze dried parsley
• 1 tbsp lemon juice + zest
• Pinch paprika
• 1 garlic clove, chopped
• 2 tbsp olive oil for cooking filling, plus oil for frying prepared empanadillas
Mix salt into flour and rub in butter as for short crust pastry. Work wine into mixture to make a dough, using a little water if necessary. Knead lightly, cover with clingfilm and refrigerate for 2 hours.
Soften onion in oil and add garlic. Cook for a couple of minutes, then add tomato, lemon juice and zest. Cook for 3 minutes, then mix in paprika, parsley and egg. Allow to cool.
Roll out pastry thinly, cutting into 3” diameter rounds with a cutter or glass, or you can buy a special empanadilla cutter from the Ferreteria (Hardware store) or the market. Place 1 tsp or so of mixture in the centre of each round, then fold in half, expelling the air and crimping with a fork. Deep fry in hot oil for about 3 minutes, turning when they rise to the top. Enjoy hot or cold.
text: Sandra Piddock / Expatica
For more recipes and ideas, visit Sandra Piddock’s website, Simply Spanish Food.
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