Another Spanish recipe: Empanadillas

This is what happens when you have a Spanish boyfriend, Spanish recipes appear sometimes : )) Another big favourite among many is the Empanadillas, relatively fast and easy to make and very satisfying by itself or with a green salad.

From the amount of dough in the recipe you will get around 16 empanadillas (or empanadas), I always freeze half of it – 8 is the perfect number for us two 🙂

Ingredients for the dough:

1/2 cup cold water
1 egg
1 egg white
1 ts vinegar
3 cups flour
1 ts salt
3 tbsp shortening (or margarine is what I use generally)

1. Mix the water, egg, egg white and vinegar
2. In another bowl, mix the flour and salt
3. Cut the shortening/margarine into the flour mixture and mix it until it is incorporated (nothing fancy, I do it with my hands!)
4. Add the water-mix to the flour mix and work it into a nice dough
5. Wrap the dough in plastic and refrigerate for about an hour (this is where I normally freeze the half of the dough), use it within 24 hours.
6. After the fridge rest, on a floured surface roll out the dough to around 3 mm, and with the help of a cookie cutter (or my version: a 10cm diameter cereal bowl), cut it into round shapes (don’t make them too small, they have to be filled!)

7. For the filling: be creative!

My preferred one (depending on the current stock) is tuna based:
For this one I would fry some onions on olive oil, add tuna, corn, tomato sauce,
salt and pepper. For the last one I replaced the tuna and the corn with mushrooms
and ham. Preparing the filling should not take more than 5-8 minutes altogether:))

8. Fill the disks (In the 10cm diameter sized disks I put 1-1.5 tablespoonful of filling (should be able to close them without the filling escaping)
9. Close the disks with the help of a fork

10. Beat an egg and brush it over the top of each little packet (you can sprinkle some oregano on top of it as well)
11. Bake in the oven at 180° until golden.

One Response to “Another Spanish recipe: Empanadillas”
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  1. […] dough is the very same as this one, though I will paste the recipe here as […]

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