Empanadillas de Atún (Tuna Turnovers)

Ingredients

Check you have the quantities below.

• 12 discs ready-made empanadilla discs or small pie dough rounds
• 2 cans (2 x 120 g) canned tuna, drained
• 4 tbsp tomato sauce
• 2 hard-boiled eggs, chopped
• 1/2 medium onion, finely chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 egg, beaten for sealing

Let’s make it

1. Heat olive oil and cook onion 5 minutes until soft. Stir in tuna, tomato sauce, chopped egg, salt, and pepper; cool slightly.
2. Heat the oven to 200 C/400 F.
3. Fill each disc, fold, seal with beaten egg, and crimp with a fork.
4. Bake 15–18 minutes until golden and crisp. Cool 5 minutes before serving.