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Tuna and Goat Cheese Empanadillas

Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers. Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.

  • Serves 6 to 8
  • 60 minutes preparation


  • 1 tablespoon olive oil
  • 5 tablespoons minced onion
  • 6 oz canned tuna, packed in olive oil
  • 4 oz goat cheese
  • 3 oz pimento-stuffed olives, chopped
  • 5 tablespoons toasted pine nuts
  • 5 tablespoons capers, chopped
  • 1 teaspoon paprika
  • Salt and pepper, to taste.
  • 2 cloves garlic, peeled and minced
  • 16 oz puff pastry, defrosted if frozen


Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside.

Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.

Best With...

3-Pack of Smoked Paprika

Sweet, Bittersweet & Hot

Pimentón smoked paprika is an essential ingredient for authentic tasting paella. But more than that, you will find this smoked paprika is excellent for general cooking at home. It may be used as a flavoring for potatoes and fish dishes, light stews, sauces, garlic chicken and roasted meats.

Each type has a subtly different flavor: sweet, bittersweet, and picante - spicy. If you like to be creative with your cooking, you will find distinct uses for each of the three. Please do not confuse this paprika with the bland paprika you get at the local supermarket -- or even with the traditional Hungarian paprika. Smoked Paprika has a much deeper flavor and is decidedly smoky.

The peppers used to produce all three varieties of Pimentón de la Vera are meticulously hand-harvested in early October and sent to warehouses where they are slow-smoked for fifteen days.

The whole peppers become saturated with the smoke of smoldering oak logs, adding intense flavor while preserving their natural blood-red color.

'Bonito del Norte' Tuna in Olive Oil

X-Large Jar - Line Caught

Bonito del Norte is considered by Spaniards to be the finest of tunas. This dolphin-safe tuna is packed in olive oil to keep it moist and flavorful.

Each tuna is line caught by hand, preserving the texture and flavor that can be damaged by the stress of harvesting by net. Coleman Andrew, the Editor-in Chief of "Saveur" Magazine, writes that Bonito tuna is "one of the great gastronomic pleasures of every day life." It is a far cry from the water-packed tuna you get at the supermarket.

Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.

Great in salads or on sandwiches, as well as a stuffing for piquillo peppers.

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