Tuna and Piquillo Peppers Empanadillas

These little sherry pastries filled with tuna and piquillo peppers are amazing. They are a classic tapas from Spain and a great part of any meal

Makes 24


  • 1 cup plain flour
  • 1 cup self raising flour
  • pinch salt
  • 120ml olive oil
  • 150 ml dry fino sherry


  • 150 g Spanish artisan canned tuna
  • 150 g piquillo peppers,
  • 100 ml alioli garlic mayonaise
  • pinch salt
  • pinch freshly cracked black pepper


  • Put all dry ingredients in a large bowl, make a well in the centre.
  • Pour oil and sherry into the well and mix together until a soft dough is formed. Briefly knead for a minute or so being careful not to overwork the pastry. It should feel heavier and wetter that a normal dough or pastry. If it seems a little dry add a further splash of sherry. It is important not to overwork the pastry to keep it nice and short. Allow to rest covered in a cool spot for 15 minutes.


  • Strained the tinned products in a colander in a bowl and let stand for 10 minutes. Finely dice the piquillo peppers. Break the tuna apart with your hands. Mix together the piquillo peppers and the tuna with the alioli, salt and pepper. Check for seasoning. Cover and refrigerate.
  • Take a large handful of dough and, using a rolling pin on a cool, lightly floured surface, roll out until a uniform 1-2mm thickness. Cut into rounds using a 10cm pastry cutter.
  • In the middle of each round place a tablespoon of filling, brush each edge lightly with egg, fold over the pastry on it self to make a semi circle. Using a fork crimple the edge of each empanadilla to secure the seal. Fry in moderate hot oil until brown and crisp.
  • Strain on absorbent paper, season and serve still warm.

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