Tuna Empanadas

For the pastry

• 60g unsalted butter
• 120g plain flour
• Large pinch fine salt
• 1 medium egg. lightly beaten
• 3 tbsp water

Mix the flour and salt in a food processor

Add the butter and pulse until resembling fine breadcrumbs

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms

Knead lightly by hand to form a ball

Wrap in clingfilm and refrigerate for 30 mins while you make the filling

For the filling

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp paprika
• 1 can tuna
• 1 tsp dried oregano
• ½ cup black olives, chopped
• 1 tsp lemon juice
• ½ cup tomato passata
• or
• 2 tbsp tomato paste and
• 1/3 cup water
• Salt and pepper

Heat the olive oil in a frying pan over a medium-low heat Add the onion, garlic and paprika and fry for 8-10 minutes, until soft

Add the tuna and continue frying for another 5 mins, stirring as necessary.

Add the oregano, olives, tomato passata or paste & water and cook over a medium heat for 5 minutes, stirring often.

Taste and add salt and pepper if needed. Remove from the heat and allow to cool.

To make empanadas

• 1 egg, beaten, to glaze

Turn the oven up to 200°C/gas 6 and line a large baking sheet with baking parchment.

Lightly flour your work surface and roll out the dough to a 3-4mm thickness. Using a 12cm cutter, or a small bowl as a guide, cut out 6-8 discs. You will probably need to re-roll the offcuts once to get this many.

Divide the filling between the discs.

Dampen the edges of the dough with water, then fold over one half of each disc to make a semi-circular parcel. Press the edges together firmly, then crimp or press the edges with a fork.

Put the empanadas on the baking sheet and brush with beaten egg

Bake for 15-20 minutes, until golden.

Eat warm.