Tuna and pepper empanada

Ingredients

• 2 sheets empanada dough
• 2 cans tuna in oil, drained
• 1 large onion, chopped
• 2 red bell peppers, cut into thin strips
• 2 tablespoons olive oil
• 1 beaten egg
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until golden.
4. Add the peppers and cook for a few minutes until soft.
5. Add the drained tuna and season with salt and pepper. Mix well and remove from the heat.
6. Lay one sheet of empanada dough on a baking sheet lined with parchment paper.
7. Spread the tuna and pepper mixture over the dough, leaving a border of about 2 cm.
8. Cover with the second sheet of dough and seal the edges with a fork.
9. Prick the top of the empanada a few times with a fork so steam can escape while it bakes.
10. Brush the top with beaten egg.
11. Bake for about 25–30 minutes, until the empanada is golden and crisp.
12. Let it cool for a few minutes before cutting into portions.