Teba’s Empanadillas

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.

Prep time
Cook time
Total time
Cuisine: Spanish
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
  • Salt
  • Olive oil
  1. Chop the onion and pepper and cook in a pan with olive oil until onion is translucent.
  2. 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.
  3. Put a spoonful of mix into a wrapper, fold in half and crimp the edges with a fork.
  4. Place empanadillas in an oven tray with parchment paper, brush with egg wash and oven at 170 Celsius with the grill on, until golden.
  5. Serve while warm and enjoy!


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