Spanish cuisine is renowned for its wide variety and universal appeal. Across the peninsula and the islands, timeless dishes travel far and wide, enriching kitchens around the world in today’s globalized era.
Today the focus centers on a classic found in many Spanish regions with a shared essence, though prepared in regional styles. The meatball is a staple at gatherings and a dish that can be made at home with ease.
Follow these steps to craft a delicious homemade empanada that is quick to prepare and sure to impress guests.
Kneading the dough is a crucial step in this recipe. It helps develop the texture that makes empanadas flaky yet sturdy.
Homemade empanada recipe
- Flour, strong, 600 g
- Warm water, 200 ml
- Fresh yeast, 40 g
- Olive oil, 150 ml
- Salt, 7 g
- Egg, 1
Note: To tailor the filling, this tuna empanada can be adapted with options like meat, cheese, or spinach to suit taste preferences.
- Drained canned tuna, 500 g
- Tomato sauce, 250 g
- Onion, 500 g optional
- Bell pepper, 1 red and 1 green optional
- Olive oil
- Salt
To achieve the best results, a well functioning oven is essential for proper baking of empanadas.
Next, heat the onion and pepper in oil until soft. Stir in the tomato sauce and cook about five minutes, mixing well. Add the drained tuna, shredding it finely, then return to heat just briefly. Let the stuffing cool fully. In the meantime, gather the dough components, reserving a few tablespoons of flour for dusting.
Prepare the yeast by dissolving it in warm water and letting it stand for a few minutes. Mix the yeast into the flour mixture until fully integrated. Create a small well in the center of the dough and pour in the yeast mixture gradually, folding in the flour to form a dough.
Pour in the olive oil and salt, continuing to mix until a smooth dough forms. Lightly flour a work surface, place the dough on it, and knead with gentle pressure until a cohesive ball forms. Place the ball in a floured bowl, cover with a cloth, and let it rise until it increases in size.
After the dough has risen, divide it into two pieces. Roll one piece on a floured surface into a sheet. Place it on a baking sheet, add the filling leaving a little space at the edges, and unfold to shape the other half over the top. Seal the edges by crimping and brush the surface with beaten egg to give a glossy finish.
Cut small vents in the top to release steam during baking. Bake in a preheated oven at 180°C (350°F) for about 45 minutes, with the rack in the middle. Let the empanada rest briefly before slicing to serve hot or at room temperature.
The result is a savory pastry with a tender interior and crisp crust, ideal for gatherings, snacks, or a comforting weeknight meal.