Galicia
Empanadillas
Little pastry turnovers filled with tuna, egg and tomato, baked or fried
75 min·4 servings
empanadilla pastry discs
Ready-made round sheets of dough made from wheat flour, fat and water, filled, folded into half-moons and fried or baked.
In Spain these discs sit chilled or frozen in every supermarket; elsewhere they are most likely found frozen in Latin American or Spanish delis or by mail order, often as larger discs meant for empanadas.
Substitute:
Homemade dough of flour, oil or lard, a splash of white wine, water and salt, rolled thin and cut into rounds, comes closest to the original; shop-bought shortcrust or puff pastry cut into circles also works, but tastes more buttery, and puff pastry turns flaky rather than crisp and smooth.
Used in · 1 recipe