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Empanadillas are the smaller version of Empanadas. They admit almost any filling so there are a good solution to get rid of leftovers.

I like the exotic touch of Fennel seeds on these ones.

The pastry is quite easy to make and I don’t recommend you to use puff pastry or shortcrust…it is not the same. You could also use butter instead of Olive Oil, the same pastry used for the Torta Pascualina.

If you have any extravagant ideas for Empanadillas fillings please let me know. I will be happy to try them!

Music by Pearl Jam: Black

Ingredients (for around 15 Empanadillas)

The Pastry:

  • 400gr. Plain Flour.
  • 80gr. Extra Virgin Olive Oil.
  • 2 Eggs.
  • Water.
  • 1 Tea spoon of salt.

The Filling:

  • 2 Ripe Tomatoes.
  • 300gr. Tuna in Olive Oil.
  • 1 Leak.
  • 1 Large Carrot.
  • 15 Pitted Black Olives.
  • 15 Pitted Green Olives.
  • 1 Table spoon Pine Nuts.
  • 1 Table Spoon Capers.
  • 1 Tea spoon Fennel Seeds.
  • Extra Virgin Olive Oil.
  • Salt and Black Pepper.


Put in a bowl the flour and a pinch of salt. Make a hole in the center. Add the Olive Oil and mix well. Whisk the 2 eggs with 6 table spoons on water. Add the eggs and water and mix well with a wooden spoon. Now, with your hands mix well until the dough doesn’t stick to your hands. Add more water or flour if required. Cover with a clean cloth and let it rest for 30 minutes.

Finely chop the leak and carrot. Slice the olives and reserve. Chop the tomato and reserve.

Put a couple of table spoons of olive oil in a pan. Add the leak, carrot and fennel seeds and cook at medium heat heat until soft. Add the chopped tomatoes, olives, capers, pine nuts and tuna. Cook for around 10 minutes but don’t let it go too dry. Season.

Pre heat the oven at 200 degrees.

Now we are coming back to the pastry. Flat the dough with a roller. Form circles using a big rounded cookie cutter or just a knife if you are good making circles.

Fill each Empanadilla with the tuna filling. Seal them with a fork, make a few cuts with a knife and paint them with egg. Place them on a baking tray with baking paper. Bake until golden.

You can have them straight from the oven but I found the texture improves and taste much better the next day when all flavours are settled.

*You can also fry them in very hot olive oil.