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Serving suggestions for homemade Spanish empanadas, displayed with aioli dipping sauce, roasted vegetables, and a glass of red wine, garnished with fresh herbs

Exploring Spanish Empanadas: A Culinary Journey Through Tradition and Taste

Kathleen ron
These Spanish empanadas are a delicious and traditional dish, perfect for any occasion. Filled with savory meats, seafood, or vegetables, they are wrapped in a flaky, golden crust. Whether baked or fried, these empanadas capture the authentic flavors of Spain.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine spanish

Ingredients
  

For the Dough:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup olive oil
  • ¾ cup warm water
  • 1 egg for egg wash, optional

For the Filling (Tuna Empanadas – Empanada de Atún):

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 cup canned tuna drained
  • ½ cup tomato sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ cup green olives sliced
  • ½ teaspoon sea salt
  • 1 tablespoon fresh parsley chopped

Instructions
 

Step 1: Prepare the Dough

  • In a large bowl, mix flour and salt.
  • Gradually add olive oil and warm water, stirring until a dough forms.
  • Knead the dough for 5 minutes until smooth. Cover and let it rest for 30 minutes.

Step 2: Make the Filling

  • Heat olive oil in a pan over medium heat.
  • Sauté onion and garlic until soft (about 3 minutes).
  • Stir in tuna, tomato sauce, smoked paprika, black pepper, olives, and salt.
  • Cook for 5 minutes, then remove from heat. Stir in fresh parsley.
  • Let the filling cool completely.

Step 3: Assemble the Empanadas

  • Preheat oven to 375°F (190°C) (for baked version).
  • Roll out the dough and cut into 4-inch circles.
  • Add 1-2 tablespoons of filling to each circle. Fold over and seal the edges using a fork.
  • (Optional) Brush the tops with beaten egg for a golden crust.

Step 4: Cooking Methods

  • Baking Method: Place empanadas on a parchment-lined baking sheet. Bake for 20–25 minutes until golden brown.
  • Frying Method: Heat oil in a pan to 350°F (175°C). Fry empanadas for 3-4 minutes per side, until crispy and golden. Drain on paper towels.

Serving Suggestions

  • With Dipping Sauces: Serve with romesco sauce, aioli, or chimichurri.
  • As a Side Dish: Pair with Mediterranean cucumber salad for freshness.
  • With Beverages: Enjoy with Tempranillo wine or Spanish sangria.

Storage & Make-Ahead Tips

  • Refrigerate: Store cooked empanadas in an airtight container for 3–4 days.
  • Freeze: Freeze unbaked empanadas on a tray, then transfer to a bag. Bake straight from frozen at 375°F (190°C) for 30 minutes.
  • Reheat: Warm in an oven at 350°F (175°C) for 10 minutes for best texture.

Nutrition Per Serving (1 Empanada, Makes 12)

  • Calories: 210
  • Protein: 8g
  • Carbs: 24g
  • Fat: 9g
  • Fiber: 2g
Keyword Spanish Empanadas