Empanadillas de Atún: Spanish Tuna and Pepper Turnovers That Sing with Flavor

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ cup cold butter (cut into small cubes)
• 1 large egg
• ½ cup cold water (adjust as needed)

For the Filling:

• 1 can (5 oz) tuna in olive oil, drained
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ½ teaspoon salt (or to taste)
• 1 tablespoon tomato paste
• 1 large egg (beaten, for sealing the empanadillas)
• Optional: a pinch of red pepper flakes for added heat

For the Glaze:

• 1 egg, beaten (for brushing)

Instructions

Preparing the Dough

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder. This mixture is the base for your empanadilla dough.
2. Incorporate the Butter: Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs. The key is to work quickly to keep the butter cold, which helps create a flaky dough.
3. Add the Wet Ingredients: Beat the egg and add it to the flour mixture. Gradually add the cold water, mixing until the dough just comes together. You might not need all the water, so add it slowly until the dough forms a ball.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling helps to relax the gluten, making the dough easier to roll out and shape.

Making the Filling

1. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent. Stir in the garlic and cook for another minute until fragrant.
2. Add Peppers and Seasonings: Add the chopped red and green bell peppers to the skillet. Cook until they begin to soften, about 5-7 minutes. Stir in the smoked paprika, dried oregano, black pepper, and salt.
3. Incorporate Tuna and Tomato Paste: Mix in the drained tuna and tomato paste. Cook for a few more minutes, allowing the flavors to meld together. If you like a bit of heat, add a pinch of red pepper flakes. Adjust seasoning to taste.
4. Cool the Filling: Remove from heat and let the filling cool before using it to prevent the dough from becoming soggy.

Assembling the Empanadillas

1. Roll Out the Dough: On a floured surface, roll out the chilled dough to about ¼ inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles of dough.
2. Fill and Seal: Place a small spoonful of the tuna filling in the center of each dough circle. Brush the edges of the dough with a little beaten egg. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative touch.
3. Prepare for Baking: Place the filled empanadillas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden, glossy finish.

Baking

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Bake the empanadillas for 20-25 minutes, or until they are golden brown and crisp.
3. Cool and Serve: Allow the empanadillas to cool slightly before serving. They are delicious warm or at room temperature.

These Empanadillas de Atún are not just a treat for your taste buds but also a wonderful way to impress family and friends with a bit of Spanish culinary tradition. The crispy, buttery pastry perfectly complements the flavorful tuna and pepper filling, making every bite a little piece of heaven. Serve them as a part of a tapas spread, or enjoy them on their own with a fresh salad or a zesty dipping sauce. Whether you're a seasoned cook or a kitchen novice, these turnovers are sure to become a favorite in your recipe repertoire.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.