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With store-bought puff pastry, saladitos are a cinch to make at home. Typical fillings include sobrasada (my favorite), chorizo, sausage, ham and cheese, pâté, tortilla de patata, tuna mixed with tomate frito and pieces of hot dog. There are no hard and fast rules, however, so feel free to experiment.
Saladitos can be made ahead on the same day, but are best the day they are baked. They’re perfect with lager, preferably ice-cold.
The yield depends on the size of your puff pastry sheet. We used 11-inch (30-cm) sheets of puff pastry and got 36 saladitos.


  • Store-bought puff pastry rectangular or square, preferably all-butter

Filling ideas

  • Sobrasada (see notes), sobrasada and cheese, chorizo, sausage, ham and cheese, pâté, tortilla de patata (cut into strips), tuna with tomate frito (see notes), hot dogs, etc.

For baking

  • 1 egg lightly beaten
  • Sesame seeds optional


  • Preheat the oven to 350°F (180°C/Gas Mark 4) and line a baking sheet with parchment paper.
  • Lay the puff pastry sheet flat on a separate sheet of parchment paper. Using a pizza cutter or knife, cut it into strips with a width of about 3 inches (8 cm).
  • Spread or arrange your filling of choice down the center of each strip, then roll the strips up tightly around the filling, enclosing it completely.
  • Cut each strip into 1–1½-inch (2.5–4-cm) pieces and place on the prepared baking sheet. Leave space between the pieces to allow for expansion and bake them in batches if necessary. Brush lightly with the egg and sprinkle with sesame seeds, if using.
  • Bake for about 15 minutes, or until puffed and golden. Remove from the oven and slide onto a rack with the parchment paper underneath to cool.
  • Serve at room temperature on the same day.


Sobrasada, the spreadable pimentón-spiked sausage originally from Mallorca, is my favorite saladito filling and is worth seeking out in Spanish specialty shops like the Spanish Table and La Tienda. Sobrasada is also excellent on toast and keeps for months in the refrigerator.
The tuna filling in saladitos is similar to that used in the empanada murciana, minus the hard-boiled egg.