Tuna Empanadas

iterranean)

• A pinch of chili pepper (optional)

Preparation

1. Start by preparing the dough: place the flour on a pastry board and make a well in the center. Add the butter in small pieces, a pinch of salt and start to knead, adding water little by little until the dough becomes smooth and homogeneous. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

2. While the dough is resting, prepare the filling. In a pan, sauté the chopped onion with a stream of oil until it becomes translucent. Add the half red pepper cut into small cubes and cook until they are softened.

3. Add the drained tuna, green olives, chopped sun-dried tomatoes and tomato purée. Cook over medium heat for a few minutes. Then add the chopped hard-boiled eggs, adjust for salt and pepper, add oregano and chili pepper to taste. Mix everything well and let it cool.

4. Roll out the dough thinly and cut out discs about 12-15 cm in diameter.

5. Stuff each disc with a generous spoonful of the filling in the center, then fold in half closing in a calzone shape and seal the edges by pinching them or folding them with your fingers.

6. Brush the surface of the empanadas with the beaten egg to give them a nice golden color.

7. Bake in a preheated oven at 180° C for about 20 minutes or until the empanadas are golden brown.

Curiosity

Empanadas are a street food loved throughout South America, where each region has its own version with different fillings, from meats to cheeses, from vegetables to seafood. The version with tuna is especially popular during Holy Week, especially in countries like Argentina and Spain, where the Catholic tradition discourages the consumption of meat on those days. By adding elements like sun-dried tomatoes and olives, we have created a bridge between this tradition and Italian flavors.