Servings: Makes 16 to 20 Empanadillas
Empanadillas developed from the Arab savory pastries called sanbusak. They have a variety of fillings, but the most common is tomatoes, peppers, and tuna. Some cooks add chopped hard-boiled eggs or pine nuts. The pies can be fried or baked. They are good to serve at parties, as they can be picked up with the fingers. They are best eaten warm but are also good cold.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
And excellent and easy recipe. One of my guests was a Spanish lady and said they tasted just like home. I would o make the dough and use it right away. If you let it rest then it becomes tough and hard to roll out. The filling is tasty and moist. Also the dough made with white wine tastes better.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.