Empanadillas (small turnovers)

I first fell for empanadillas at a sun-warmed plaza in Andalusia, where they were passed around on paper plates like edible confessions of home cooking. These little Spanish turnovers are the quiet heroes of tapas bars and picnic baskets, born from a need to stretch precious ingredients and wrap them in sturdy, portable dough. Today, you will find cheap supermarket packs for around four pounds, but they are a hollow imitation: greasy, paper-thin crusts that shatter into flakes, hiding bland, over-processed fillings that taste of preservatives and regret. Making them from scratch is not just about reclaiming flavour; it is about texture. You get a proper, buttery bite that actually yields, and a filling that sings of real garlic, sweet paprika, and slow-simmered tomatoes. The process is forgiving if you respect a few rules. Overstuffing is the most common sin, guaranteeing a split seam and lost filling in the oil. Rolling your dough too thick traps steam, while too thin invites tearing. Let the dough rest before shaping, seal edges firmly with a fork, and always fry at a steady medium heat so the crust sets before the filling boils. When you batch them, freeze them raw on a tray before bagging; they will hold their shape beautifully and go straight from freezer to hot oil or oven. This is food that rewards patience, not shortcuts. Once you taste the contrast between a properly crisped, hand-cradled turnover and the cardboard discs sold on supermarket shelves, you will never look at the frozen aisle the same way again.

Storage times are a guide — always use your judgement and store food safely.