Oven-baked tuna empanadillas are one of my favourite recipes. Homemade dough and a tuna filling to make one of my favourite appetizers.
If you never done empanadillas dough before, do not get scared as the dough is the easiest to make, ready in 2 minutes. Classic tuna, tomato and egg filling and you get the best homemade empanadillas.
Seriously if you make this at home you will never buy frozen empanadillas any more in your life.
Easy to make dough and 2 fillings, one with pine nuts and the other one with tomato sauce. Both version are addicted.
One picture was not enough for this amazing empanadillas… 🙂 If you could smell them…
I made a video of the process but let me know in the comments if you have any questions. Enjoy it 🙂
Tuna Empanadillas – oven baked
Course: AppetizersCuisine: SpanishDifficulty: Easy4
servings1
hour30
minutesWith the ingredients below I made 30 empanadillas.
Ingredients
- Dough
300 g flour
1/2 cup olive oil
1/2 cup white wine
1 teaspoon salt
- Filling
1 large onion
3 garlic cloves
Fresh parsley
3 boiled eggs
2 cans tuna
2 Tablespoon chopped pine nuts (filling 1)
5 Tablespoon tomato sauce (filling 2)
1 fresh egg (to brush empanadillas before baking them)
Hi Enara,
thanks for sharing the recipe for these empanadillas! But it needs to be suitable for my 9 year old daughter as well, so I’m wondering: is the white wine in the dough essential or can I substitute for an alternative? Or leave it out completely? Can you please advise?
Thanks!
Hi 🙂 It does give quite a lot of flavour so maybe you can use a non alcoholic white wine, I do that when I need to make them for kids 🙂 but you can just use water too, the flavour of the dough will be different but the texture will still be the same. I think it will still be really good with the tune filling. Let me know if you like them, Enara