Week three of our Cooking Around the World: Spain course is Empanada Week! We are making a traditional classic savory empanada called Emapanada d’Atun and a more modern Spain/Latin America fusion sweet empanada or Empanada Dolce. These two empanadas give a nice picture of where the concept of empanadas got started (around 600 AD) and where they have come.

Empanadas are thought to have been created in Galicia, Spain. The Moors brought over the concept of a filled pastry to Spain. By the 12th century, the concept of an empanada was well documented as a favorite way for Galician sailors to take food with them on long voyages. The dough surrounding the filling keeps the filling from getting dirty and helps preserve it. The empanada d’atun started out as a large pie shaped empanada, but in class we made a mini, hand-held version for the sake of time. We only have an hour and a half to crank out two versions of empanadas.

Because these delicious little pie pockets were originally used by sea-voyaging people, they often contained seafood. We are making a tuna version today, but almost anything can be put into dough as long as the meat has been pre-cooked to an appropriate temperature. It’s a great way to change up leftovers. Just last week I made ground beef tacos, and when I had too much meat leftover, I filled some empanada dough with it the next day. That taco meat got a rebrand!

This recipe is great for little helpers. Many hands make the work light! For chefs less than 7 years old, I will roll out the dough for them. Then they can help cut and shape the empanadas. Any chefs over 8 years old I give a them an eight of the dough of the dough and let them roll it out themselves. A cereal bowl is a great tool for cutting out the empanada dough circles as most are about 6 inches.

Mini Empanada Gallega (Empanadas de Atún)

Ingredients

Filling 

2 eggs

2 yellow onions

1 red bell pepper

2 medium tomatoes

2 cloves garlic

2 cans of tuna in olive oil

2 Tablespoons olive oil

1 Tablespoon capers (or black olives)

1 teaspoon salt

½ teaspoon black pepper

Pastry

4 cups (500 grams flour)

1 cup warm water

¼ cup olive oil

1 teaspoon salt

1 egg

Instructions

1. Boil your eggs: Fill a small pot with 2 inches cold water. Bring water to a rapid boil. Gently lower eggs into water using a spider tool or slotted spatula. Boil eggs for 10 minutes and then remove with the spider into a bowl of ice water to stop the cooking.
2. Make your pastry by combining the 4 cups of flour with the 1 cup warm water, ¼ cup olive oil, and 1 teaspoon salt in a large bowl. Stir to combine. Knead in the bowl for about 5 minutes or until dough is very smooth and elastic. Cover dough bowl with a damp, clean kitchen towel while you make your filling.
3. While your dough is resting, dice your onion, dice your red bell pepper, dice your tomato, and mince your garlic. Open your tuna cans into a colander in the sink or over a plate to drain. Peel and dice your eggs. Measure your capers. 
4.  Heat a large skillet over medium heat. Add olive oil and heat until warm. Add your onion, bell pepper, and garlic. Cook until onions start to look clear. Add your tomatoes and cook for 1 minute or until they are softened. 
5. Mix in your tuna, eggs, capers, salt, and pepper. 
6. Preheat your oven to 400℉.
7. Cut your dough into 8 pieces. 
8. Roll out dough out very thin and cut into 6 inch circles. *See note*
9. Put 3 Tablespoons filling in the middle of your dough circle. Fold dough over and seal with the tines of a fork. Repeat with remaining dough pieces. 
10. Crack an egg into a bowl and stir it with a fork. 
11. Brush your empanadas with the egg using a pastry brush. 
12. Bake for 20 minutes or until golden brown. 

Notes

• Many cereal bowls are about 6 inches, so you can use this as a pattern by flipping the bowl upside down on the pastry and then cutting around it with a knife.