📝 About This Recipe
Transport your senses to the bustling tapas bars of Madrid with these exquisitely crispy, air-fried Empanadillas. Traditionally deep-fried, this version utilizes the power of convection to achieve a shatteringly thin crust while maintaining a succulent, savory 'pisto' filling of tuna, roasted peppers, and hard-boiled eggs. These handheld treasures offer a perfect balance of salty, sweet, and umami notes, making them an irresistible snack or light dinner.
🥗 Ingredients
The Savory Filling
- 10 ounces Canned Tuna in Olive Oil (drained and flaked)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely minced)
- 2 Hard-Boiled Eggs (finely chopped)
- 1/2 cup Tomato Frito or Tomato Purée (Spanish style preferred)
- 1/4 cup Spanish Pitted Green Olives (finely chopped)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1 pinch Salt and Black Pepper (to taste)
The Pastry and Finish
- 12-16 pieces Empanadilla Discs (store-bought or homemade pastry circles)
- 1 large Egg (beaten for egg wash)
- 1 teaspoon Water (to mix with egg)
- 1 Olive Oil Spray (for a golden finish)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and red bell pepper.
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2
Sauté the vegetables for about 8-10 minutes until they are soft and translucent, but not browned.
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3
Stir in the smoked paprika and cook for 30 seconds to release its aromatic oils, being careful not to burn it.
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4
Add the tomato frito or purée and simmer for 5 minutes until the mixture thickens and the flavors meld together.
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5
Remove the skillet from the heat. Fold in the flaked tuna, chopped hard-boiled eggs, and minced olives.
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6
Season with a pinch of salt and pepper. Transfer the filling to a bowl and let it cool completely; a cold filling prevents the pastry from getting soggy.
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7
Lay out the empanadilla discs on a clean work surface. Place about 1-1.5 tablespoons of filling in the center of each disc.
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8
Fold the dough over to create a half-moon shape. Use a fork to crimp the edges firmly, ensuring no filling can escape.
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9
Preheat your air fryer to 375°F (190°C) for at least 3 minutes.
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10
In a small bowl, whisk the egg with a teaspoon of water. Lightly brush the top of each empanadilla with the egg wash.
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11
Place the empanadillas in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches.
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12
Lightly spray the tops with olive oil spray for extra crunch. Air fry for 8-10 minutes, or until they are deeply golden brown and puffed.
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13
Carefully remove the empanadillas and let them rest on a wire rack for 2 minutes before serving to allow the steam to settle.
💡 Chef's Tips
Cool your filling completely before assembly to avoid the 'soggy bottom' syndrome. If using frozen dough discs, ensure they are fully thawed but still cold for the best elasticity. Don't overfill the pastry; leaving a 1/2 inch border ensures a perfect seal that won't burst in the air fryer. For a vegetarian version, substitute the tuna with sautéed mushrooms or extra roasted eggplant. A light spray of olive oil halfway through cooking can help achieve that authentic 'fried' sheen.
🍽️ Serving Suggestions
Serve with a side of homemade Garlicky Aioli or a spicy Brava sauce. Pair with a chilled glass of Spanish Albariño or a crisp Manzanilla Sherry. Accompany with a simple salad of sliced tomatoes, sea salt, and high-quality olive oil. These are excellent served at room temperature, making them perfect for picnics or office lunches. Add a few pickled Guindilla peppers on the side for a vinegary kick.