The empanadilla - which means literally 'dough-wrapped' - is Spainsh version of the Cornish pasty. Stuffed with a fragrant tomato and tuna filling, it makes a delicious little mouthful, as served in the tapa bars of Valencia. Perfect for a light lunch, with a glass of ice-cold gazpacho.
Tuna and Tomato Empanadillas
- 1 garlic clove, finely chopped
- 1 tbsp chopped onion
- 500g tomatoes, skinned and chopped
- 1 tbsp pitted, chopped green olives
- 1 tsp chopped fresh thyme
- 200g tin tuna, drained and flaked
- Salt and freshly ground pepper
- 1 tbsp olive oil
- 275g self-raising flour
- 1/2 tsp salt
- 4 tbsp olive oil
- 2 tbsp white wine
- Heat the oil in a frying pan over a medium-low heat and fry the garlic and onion gently until they take a little colour. Add the tomatoes, olives and thyme and simmer, mashing with a wooden spoon, until it all melts down to a rich sauce. Cook until thick, which will take at least 10 minutes. You don't want it to be wet or it will make the empanadillas soggy. Stir in the tuna and simmer again - a minute, no more. Season and leave to cool.
- Meanwhile, make the pastry. Sieve the flour with the salt. In a small pan, heat the oil and wine with 150ml water until just bearable to a finger. Pour the warm liquid into the flour, and knead to a soft, elastic dough. Form the dough into a thin sausage and cut it into 20 pieces.
- Preheat the oven to 200C/gas mark 6 and oil a baking sheet. Roll out each piece of dough on a well-floured board into a thin circle, the size of a saucer. Dot with a heaped teaspoon of the filling, wet the edges and fold one half over the other to enclose the filling, sealing with a fork. Continue until you have 20 little pasties. Transfer to the baking sheet. Bake for about 15 minutes, until puffed and brown. Serve warm.
- Preparation time: 40 minutes
- Cooking time: 15 minutes
- Total time: 55 minutes
Makes: 20 small pasties
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This recipe was first published in Thu Aug 01 01:00:00 BST 2002.