Katie Button's Savory Empanadillas With Sofrito, Tuna, Eggs, & Olives | Chefs At Home | Food & Wine

Empanada Gallega is a large savory pie from Galicia, Spain, traditionally stuffed with tuna, hard-boiled eggs, and chopped olives. Chef Katie Button makes small hand-held versions, empanadillas, and mixes the filling with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic. She wraps it up in a pastry dough enriched with lard, which she says makes an incredibly flaky crust. Freezing the lard and then grating it allows you to easily incorporate it into the dough without it melting, and results in more flaky, puffy layers of pastry in each bite. #Empanada #Spain #Recipe #Empanadilla #ChefsatHome #FoodandWine 00:00 Introduction 00:48 Empanadilla Dough 03:16 Empanadilla Filling 04:29 Creating the Empanadillas 05:28 Final Result 05:50 Taste Test Get the recipe: https://www.foodandwine.com/recipes/empanadillas-gallegas Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. For more great videos, check out: —Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient! https://bit.ly/35jMcrF — Food & Wine serves up delicious dinner inspirations, recipes, and how-tos: https://bit.ly/2OjqwT9 More ways to follow Food & Wine: Instagram: http://www.instagram.com/foodandwine Facebook: https://www.facebook.com/foodandwine Twitter: https://www.twitter.com/foodandwine Website: https://www.foodandwine.com Subscribe to Food & Wine: https://www.magazine.store/food-and-wine/ Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed. Katie Button's Savory Empanadillas With Sofrito, Tuna, Eggs, & Olives | Chefs At Home | Food & Wine