Tuna Empanada

Filling

1. Preheat the oven with both top and bottom heat to 200 °C so it is very hot when you are ready to put in the empanada.
2. Open the tuna cans and drain them. If they are in olive oil, you can use that same oil for the filling. Set aside.
3. Cut the pepper and onion into strips and sauté them in a skillet with the 2 tablespoons of olive oil until golden.
4. Add the tuna and diced tomato to the sautéed vegetables and cook everything for a few minutes. Season with a little salt and the spices you prefer.

Assembly

5. Lay out one sheet of dough on parchment paper on the baking tray.
6. Pour in the filling and spread it evenly over the entire surface, using a fork or spoon carefully so as not to tear the dough.
7. If you like, add some sliced olives and sprinkle grated cheese on top.
8. Carefully place the other sheet of dough (empanada or puff pastry) on top, aligning the edges.
9. Seal the edges by pressing with a fork and make small holes all over the surface.
10. Beat the egg and brush the surface with a kitchen brush, a makeup sponge or your own fingers. Spread it well but without excess: it is only for color, and if you use too much it will taste like an omelet. Avoid forming puddles of egg.

Baking and Serving

11. Place the tray in the center of the oven and bake for about 20 minutes, without turning the empanada. It will be ready as soon as it looks golden on top.

    

12. Let it cool slightly, slice it with a pizza cutter and enjoy!