Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.
Serves: 6 people
- 1 big onion
- 1 big red pepper
- 6 hardboiled eggs
- 2 eggs, beaten
- 48 dough wrappers for empanadillas
- 350 gr fried tomato sauce
- 450 gr canned tuna
- Olive oil
- Chop the onion and pepper and cook in a pan with olive oil until onion is translucent.
- Add the drained tuna, chopped hardboiled eggs and tomato sauce to the cooked onion and pepper. Salt to taste and heat up for a minute.
- Put a spoonful of mix into a wrapper, fold in half and crimp the edges with a fork.
- Place empanadillas in an oven tray with parchment paper, brush with egg wash and oven at 170 Celsius with the grill on, until golden.
- Serve while warm and enjoy!