Spanish cuisine · Dough, Pasta & Rice

Empanadillas de Atún

Small filled pastries with tuna and egg – tapas bar and children's party at once.

Ingredients · for 4 servings

• 16 empanadilla pastry discs
• 300 g canned tuna
• 2 hard-boiled eggs
• 1 onion
• 300 g passata
• 1 tsp paprika powder
• Olive oil for frying

Instructions

1. Sweat the onion, add the tomatoes and paprika powder and reduce until thick.
2. Stir in the tuna and the chopped eggs and let cool.
3. Put a spoonful of filling on each pastry disc, fold over and press the edges with a fork.
4. Deep-fry in hot oil until golden (or bake at 200 °C for 20 minutes).