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Little pies with a tomato, pepper, and tuna filling (Empanadillas de atún y pimiento - Valencia and majorca) from The Food of Spain by Claudia Roden

  • red bell peppers
  • green olives
  • parsley
  • tomatoes
  • canned tuna
  • all-purpose flour
  • egg yolks

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Notes about this recipe

  • Eat Your Books

    Can substitute black olives for green olives.

  • Zosia on April 09, 2016

    These were a big hit and not too difficult to make. The filling was boldly flavoured and the dough was quite forgiving and easy to work with as long as you allowed a few minutes rest when it became too elastic. I loved that they were baked, not fried.

  • Allegra on April 24, 2013

    Loved these flavour-packed morsels! The dough was nice and forgiving from all of the olive oil. It needed a thorough working to bend to my will, but after cutting (3'' round) I used the dowel that I keep for dumpling wrappers to re-stretch when it shrank. Kept some of the tasty filling aside without tuna for a vegetarian; that was equally delicious. With my smaller cutter and a reserved amount of filling, I reaped about 50 emanadillas. I imagine that this would also be wonderful with chorizo in place of tuna.

  • Bloominanglophile on April 23, 2013

    My family really enjoyed these empanadillas. The dough is a bit tricky: it is very oily (I let it sit for a couple of hours at room temperature and it oozed olive oil). It also does NOT like to be re-rolled right away. Knead the scraps together and then let it sit for awhile to soften back up. It is very stretchy, so can be manipulated around the filling and sealed fairly easily. I got 24 empanadillas from this recipe using a 3 3/4" round cookie cutter.

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