Empanadilla murciana auténtica | Receta tradicional paso a paso

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a similar flavor with fewer calories, while canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu offers a vegan option, while scrambled eggs are often less expensive.

Prepare the dough by mixing the milk, oil, pimentón dulce, salt, and flour until a smooth dough forms.

Divide the dough into 14 equal portions, each weighing about 85 grams.

Roll out each portion of dough into a circle.

In a bowl, combine the filling ingredients: atún, tomate frito, and 7 beaten eggs.

Place a spoonful of the filling onto one half of the dough circle.

Fold the dough over to enclose the filling and seal the edges.

Brush the top of each empanadilla with the additional beaten egg.

Bake in a preheated oven until golden brown.

Cooking Techniques

Spice Level:

Allergens