Empanadillas are filled turnovers, perfect as finger food or as a snack for a party. As I come originally from Spain, I like to cook/bake traditionall foods so my kids get to know them. We eat them mostly for dinner with a salad and like to try different fillings.
1 dough – several fillings
The best part from cooking empanadillas is that everybody loves them. If you prepare a couple of fillings, you will for sure have an option for each guest. I like to do a filling with tuna, tomato paste and corn. A vegan and very traditional filling is made of spinach, pine nuts and raisins. Here it is very important that the filling is dry, so that the dough does not soak up any liquid.
Get a bit of a holiday back home!
Sourdough empanadillas - spanish turnovers
- 125 g whole spelt flour
- 125 g white spelt flour
- 60 g Lievito Madre unfed, directly from the fridge
- 120 g water
- 12 g oilve oil
- 7 g salt
- Knead all ingredients well.
- Place in the fridge covered and let rest for a minimum of 30 minutes to a maximum of 10 hours.
- Prepare the filling and let it cool completely. It is important that the filling is dry, so that the dough does not soak up any liquid. I like to do a filling with tuna, tomato paste and corn or a vegetarian one with spinach, pine nuts and raisins.
- Divide the dough into even pieces and roll each one into a circle with a bit of flour.
- Place some filling in the middle, cover with the other half of the dough and seal. Let rest 30 minutes.
- Brush lightly with milk and bake at a 180°C oven with the fan on for 15-20 minutes.