Empanada de Atun or Tuna Empanada

Empanada is a stuffed pastry baked or fried which is popular in Latin America, Southern Europe and parts of Southeast Asia( Samosas,  Curry Puffs).

The origin of empanadas can be traced to Galicia, Spain, and Portugal. Empanadas in Galicia are traditionally round or turnovers that are cut into pieces to serve.

For the crust :
2 cups  all -purpose flour
¼ cup of  olive oil
4 - 5  Tbsp  of ice water
1 large egg
½ tsp salt

Mix the salt to flour. Beat egg lightly in a bowl, mix water, olive oil and add to the flour and knead until the dough forms a smooth ball. Wrap in cling wrap and allow to rest.

For the Filling:
1 large onion, sliced thinly2 cloves garlic, chopped
2 small red bell pepper, roasted, peeled, and slice thinly
1  5-ounce can of tuna packed in olive oil
1/4 cup green olives, sliced
2  eggs boiled and chopped roughly
1/2 cup chopped tomatoes (blanched, skin and seeds removed)
Spanish paprika, 1/2 tsp
salt and pepper for seasoning
Chile flakes for heat

Method:

Heat a Sauté pan. Put about 3 tablespoons of olive oil. Add the onion and garlic. Cook until slightly caramelized  but not brown.  Add the chopped tomatoes and cook for about 5 minutes until slightly dry. Add roasted red peppers, flaked tuna, olives, chopped eggs, paprika. Season with salt and pepper. Turn off the heat and let mixture cool completely.

Use 17" x 12" x 1" high sheet pan. Oil a parchment paper and place it on the sheet pan.  Divide the dough in two. Roll out each dough ball into 13-inch circle. Transfer the circle on to the sheet pan. Spread the filling out evenly, leaving 1" on the border.

Place the other piece of dough on top. Press the edges  and you can either pleat them or press them with a fork to make a seal. With a sharp knife, cut about 4 slits in the top. Brush the empanada  with olive oil.

Bake for 15 to 18 minutes in a 450 degree F oven. or until golden color. Serve slightly warm.