Little Sherry Pastries Filled with Tuna

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

I think these empanadillas are an enigma. Let me explain why. When people first bite into the golden-fried pastry, they are often puzzled by its yeasty nuttiness and short, crispy texture. Notionally, something that has yeast in it — like bread — should be springy and have holes, and not be short and mouthwatering. The secret of this pastry lies in the use of light olive oil for shortness and good fino sherry for flavour. Sherry is matured under a flor, or floating cap of yeas