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Equatoguinean Empanadillas

Name: Equatoguinean Empanadillas
Total time: 60 min
Yield: Serves 6
Cuisine: Equatorial Guinea
Ingredients: 20 (large) Dumpling wrappers; 2 cans Canned tuna; 1/2 Onion; 1 Tomato; 1 Hard-boiled eggs; 1/2 Chili pepper; 1 tbsp Vegetable Oil; A pinch Salt; To taste Oil for frying

Snack

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Fish or meat filling wrapped in half-moons of dough and fried — an Equatoguinean light bite.

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📖 The Story Behind This Dish

Empanadillas are small fried turnovers from Spain; in Equatorial Guinea they're filled with tuna, fish, or ground meat sautéed with onion and tomato and fried. They're sold at bakeries and by the roadside in Malabo.

🌆 Where it's eaten: In a Malabo bakery case, golden half-moon turnovers are lined up, wrapped in paper, and handed over.

🥕 Ingredients (serves 6)

Dumpling wrappers 20 (large)
Canned tuna 2 cans
Onion 1/2
Tomato 1
Hard-boiled eggs 1
Chili pepper 1/2
Vegetable Oil 1 tbsp
Salt A pinch
Oil for frying To taste

👩‍🍳 Instructions

Heat oil in a frying pan and sauté the chopped onion, tomato, and chili.
Add the drained tuna, cook until dry, season with salt, and cool.
Mix in the chopped boiled egg.
Place filling on each wrapper, fold in half, wet the edges, and press with a fork.
Fry in 170°C oil until golden.

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