Empanadillas are the smaller version of Empanadas.
They are very similar to ‘Cornish pasties’ which originate from Cornwall in the UK.
They’re tasty little pastries which you’ll find in tapas bars all over Spain with numerous types of fillings which include – ham, chorizo sausage, cheese, spinach and so on.

Ingredients For Spinach Empanadillas (empanadillas espinaca)
2 tbsp olive oil
450gr fresh spinach chopped
small tin of anchovies
2 garlic cloves finely chopped
1 egg
350 gr puff pastry
Heat oil, add spinach and cook for 2-3 minutes until the water has evaporated.
Add anchovies and garlic and cook for a few minutes.
Ingredients For Tuna Empanadillas (empanadillas de bonito)
1 tbsp olive oil
2 garlic cloves
1/2 small chopped onion
2 small tomatoes peeled and chopped
1 tbsp chopped pitted olives
tin tuna drained and flaked
Salt and pepper
1 egg
350 gr puff pastry
Heat oil in frying pan and fry onions and garlic for a few minutes and then add other ingredients except tuna. Cook on low heat for about ten mins until juices have evaporated and then stir in tuna. Add seasoning and leave to cool.

Method for preparing SPINACH & TUNA EMPANADILLAS
* Heat oven – 180º.
* Roll out pastry and cut into medium circles.
* Add to each circle of pastry about one level tablespoon of mixture.
* Brush edges with water so as to seal and fold in half.
* Follow by brushing each pastry with mixed egg for a golden finish.
* Cook on a baking sheet for about 15 minutes or until puffed and golden.
Notes: also you can and to the mixture boiled egg or/and ‘pimiento piquillo’