Chilling time:
30 mins

Special equipment:
3 1⁄2in (9cm) round pastry cutter

Ingredients:
2 1⁄2 cups all-purpose flour, plus extra for dusting
sea salt
6 tbsp unsalted butter, diced
2 large eggs, beaten, plus extra for glazing

For the filling:
1 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
1⁄2 cup drained canned tomatoes
2 tsp tomato paste
6oz can tuna, drained
2 tbsp finely chopped parsley
freshly ground black pepper

Method:
1 To make the pastry, sift the flour into a large mixing bowl with 1⁄2 teaspoon salt. Add the butter and rub in with your fingertips until it resembles fine crumbs. Add the beaten eggs with 4–6 tablespoons water and combine to form a dough. Wrap in plastic wrap and chill for 30 minutes.

2 Meanwhile, heat the oil in a frying pan, add the onion, and fry over a medium heat, stirring often, for 5–8 minutes, or until translucent. Add the tomatoes, tomato paste, tuna, and parsley, and season to taste with salt and pepper. Reduce the heat and simmer for 10–12 minutes, stirring occasionally. Allow to cool completely.

3 Preheat the oven to 375°F (190°C). Roll out the pastry to a thickness of 1⁄8in (3mm). Cut out 24 rounds with the pastry cutter. Put 1 teaspoon of the filling on each, then brush the edges with water, fold over, and pinch together.

4 Place the empanadas on an oiled baking sheet and brush with egg. Bake for25–30 minutes, or until golden brown. Serve warm.

STORE:
The empanadas will keep in the refrigerator for 2 days

Empanadas Recipe