For the pastry
Large pinchfine salt
1 mediumegg. lightly beaten
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 tbspolive oil
1 smallonion, finely chopped
2 clovesgarlic, crushed
1 tspdried oregano
½ cupblack olives, chopped
1 tsplemon juice
½ cuptomato passata
2 tbsptomato paste and
- 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
1egg, 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.