Empanadas and empanadillas are very popular in South America. You will find there many versions with different filling.
Here my favorite recipe
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup cold milk
- 3 eggs
- 7 oz. ( 200 grams) drained canned tuna (I prefere in brine9
- 1/3 cup red bell pepper, finelly diced
- 1 small onion, minced
- juice of 1/2 small lime
- 1/2 cup home made cooked salsa or finely chopped tomatoes
- salt, pepper and chili to taste
- 6 leaves basil, optional (I love it with tuna!)
- Combine flour, baking soda and salt in a food processor.
- Add butter and process for 10-15 seconds, or until butter is cut into very small pieces, but still visible.
- Add milk and 2 eggs lightly beaten and process just until a ball of dough forms. Do not over-mix.
- Form a ball and wrap in plastic. Refrigerate while mixing tuna filling.
- Lightly blend by hand all ingredients in a small bowl. Set aside.
- Pre-heat oven to 180°C/350°F .
- Roll out the dough on a floured surface to 3 mm (1/8″) thick.
- Use a 12 cm (5″) round shape as a cutter and cut out circles.
- Spoon one heaped tablespoon of tuna filling on each of one half of dough circle. Distribute equally the filling over the dough circle.
- Brush borders of dough with little water and overlap dough, forming a half circle.
- Press with a fork to seal edges. Place on baking sheet (oiled or with parchment paper)
- Brush empanadillas with the remaining beaten egg.
- Pierce crust with a fork to allow steam to vent.
- Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.