Tuna Empanaditas

My Little Empanada Adventure: A Taste of Spain in My Kitchen

The aroma of baking pastry always fills me with a sense of comfort and nostalgia. It reminds me of my grandmother’s kitchen, a place overflowing with warmth, laughter, and the intoxicating scents of simmering sauces and freshly baked goods. Today, I’m sharing a recipe that evokes those cherished memories: Tuna Empanaditas. These little savory pastries are a delightful blend of textures and flavors, and they're surprisingly easy to make.

I discovered this recipe during a recent trip to Spain. The vibrant culture, the stunning architecture, and, most importantly, the food, completely captivated me. Every corner held a new culinary adventure, from the bustling tapas bars to the quaint family-run restaurants. It was in a small, unassuming tapas bar in Seville that I first tasted these empanaditas. The delicate pastry, the savory tuna filling—it was a taste of pure perfection. I knew I had to recreate them at home.

The beauty of these empanaditas lies in their simplicity. They're not overly complicated, requiring minimal ingredients and straightforward steps. However, don't let their simplicity fool you; the flavor is anything but basic. The key is using tuna packed in olive oil—the oil adds a richness and depth of flavor that water-packed tuna simply can’t match. The combination of the slightly salty tuna, the sweet onions, and the briny olives creates a harmonious flavor profile that's both satisfying and sophisticated.

One of my favorite things about this recipe is its versatility. You can easily adapt the filling to your preferences. Feel free to experiment with different types of olives, add some sun-dried tomatoes or roasted red peppers for extra flavor, or even incorporate some herbs like oregano or thyme. The possibilities are endless!

Beyond their deliciousness, these empanaditas are also incredibly fun to make. The process of shaping the little half-moons is a surprisingly therapeutic activity, perfect for a relaxing weekend afternoon. It's a great recipe to make with family and friends, sharing laughter and stories while creating something delicious together. And let's be honest, what's better than sharing a plate of warm, savory empanaditas with loved ones?

These little pastries are perfect for a casual gathering, a potluck, or even a simple weeknight dinner. They’re also great for meal prepping—you can make the filling and shape the empanaditas ahead of time and freeze them until you’re ready to bake them. The frozen empanaditas bake beautifully, resulting in golden-brown pastries that are just as delicious as freshly made ones.

Whether you're a seasoned baker or a kitchen novice, I highly recommend giving these Tuna Empanaditas a try. They’re a delicious and satisfying treat that's sure to impress. So gather your ingredients, preheat your oven, and get ready for a delightful culinary adventure in your own kitchen. And don't forget a glass of fino sherry to pair with them—it's the perfect accompaniment to this little taste of Spain.

So, why not give it a go? You might just surprise yourself with how easy and rewarding it is to create these little bites of heaven. And who knows, maybe this will become your new favorite recipe, bringing a touch of Spanish sunshine into your daily life. Enjoy!

Step-by-step

• Preheat oven to 400°F.
• Pour oil from tuna into a medium skillet. Add onion to skillet and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Mash tuna in a bowl with a fork, then stir in onion, olives, and capers. Season generously with pepper and very lightly with salt.
• Roll out 1 pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Cut out 30 rounds with floured cookie cutter and discard trimmings.
• Put 1/2 teaspoon tuna mixture in center of each round. Hold 1 filled round in palm of your hand, then moisten edge with a finger dipped in water. Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
• Transfer empanadita to an ungreased large baking sheet and press back of a fork onto border to crimp. Form more empanaditas with remaining rounds, then bake on sheet in middle of oven until golden, 20 to 25 minutes. Meanwhile, make more empanaditas with remaining pastry sheet and filling. Bake in same manner.
• Cool empanaditas on baking sheet on a rack about 10 minutes. Serve warm.
• Cook's note: Empanaditas can be formed (but not baked) 1 week ahead. Freeze in 1 layer in a shallow baking pan, then transfer to sealed plastic bags and keep frozen. Bake frozen empanaditas about 30 minutes.