Spanish Empanadillas flavorful and tender

1 Let's prepare the dough. In a bowl, add the flour and make a well in the center. Pour the olive oil, milk and salt into the well. Mix everything together and finish working the dough on the work surface until you have a homogeneous dough. Be careful not to knead it too much as this dough becomes quite crumbly.

2 Form a ball, wrap in cling film and let rest in the refrigerator.

3 Now let's make the empanadillas. Cook the zucchini for 15 minutes steamed or in water.

4 Flour the work surface and take a piece of the dough ball. Roll out the dough (it should be neither too thick nor too thin) then form circles with a cookie cutter for example.

5 In a separate bowl, mix all the ingredients together: the tuna, ketchup, cooked zucchini cubes, a few cubes of fresh tomato, salt and pepper. Put a little of the filling in the center of each dough circle and seal them with a fork.

6 Fry the empanadillas for 3 minutes in hot oil in the pan, both sides should be golden brown.

7 Enjoy!