These baked Spanish-style empanadillas are crisp on the outside and filled with savoury Serrano ham, creamy Manchego and sweet roasted pepper. They’re a simple tapas recipe to share warm with olives or a little aioli.
Serrano ham is naturally salty, so taste the filling before adding any extra salt. Let it cool before filling the pastry to keep the empanadillas crisp.
Ingredients (makes 12)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 100 g roasted red pepper, drained, patted dry and finely chopped
- ½ teaspoon smoked paprika
- 100 g Serrano ham, finely diced
- 75 g Manchego, grated
- 12 empanadilla pastry discs, or shortcrust pastry circles about 10 cm wide
- 1 egg, beaten, for glazing
- Freshly ground black pepper
Method
- Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- Warm the olive oil in a frying pan over medium heat. Cook the onion for 4–5 minutes until soft. Stir in the roasted pepper and smoked paprika, cook for another minute, then take the pan off the heat.
- Let the mixture cool. Stir in the Serrano ham, Manchego and a little black pepper. Taste before adding salt.
- Place a spoonful of filling in the centre of each pastry disc, leaving a clear edge. Lightly brush the edge with water, fold the pastry over and press closed. Crimp the edges with a fork.
- Arrange the empanadillas on the tray and brush the tops with beaten egg. Bake for 18–22 minutes, until golden and crisp.
- Leave to cool for a few minutes, then serve warm.
Tips for crisp empanadillas
- Pat the roasted pepper dry so the filling isn’t watery.
- Don’t overfill the pastry, and keep the edges clean so they seal properly.
- Chill the assembled empanadillas for 10 minutes before baking if the pastry has softened.
Serve these Serrano ham empanadillas as part of a tapas spread, or alongside a fresh green salad for a light lunch. For a ready-to-serve option, try our Boneless Gran Reserva Serrano ham.