The dishes that most my grandmother embroidered They were his rice with ribs, some humble beans and his chickpea stew, but when he stayed at home taking care of the grandchildren what he always, always prepared for us were his very famous empanadillas.
I was not lucky enough to have time to learn their secrets and recipes first-hand, but the flavors and aromas of their cooking remain etched in my memory. And if I get nostalgic, or simply feel like enjoying those familiar flavors, all I have to do is recreate this classic from my childhood at home.
If my treacherous memories serve me correctly, she made the homemade dough, but nowadays it’s worth using empanadilla wafers commercial to save us the most tedious step in a preparation that is very simple and fast. And I like to do the two versions I remember, to satisfy all palates, the typical tuna, tomato and egg empanadas, and also the very easy ham and cheese empanadas.
To make the first ones we only have to combine good canned tuna, better if it is in olive oil – although it is also very delicious when pickled – and homemade tomato sauce or, failing that, fried tomato, with chopped boiled egg. The second ones are even simpler: cooked ham and melting cheese.
If there are children at home, they can help us shape them and then there is nothing more than fry them in a few minutes, or cook them in the air fryer or even in the oven. Although if they are not fried, with their golden dough, super crunchy and full of bubbles, they don’t taste the same. At least, not like my grandmother’s.
Ibili Set of 4 empanadilla molds, Stainless Steel, White
*Some prices may have changed since the last review
In DAP | Dumplings recipes
In DAP | Galician empanada dough