Tuna Empanadas

Ingredients

• 1 onion
• 1 yellow bell pepper
• 0.5 bunch Parsley
• 1 can tuna in oil
• Salt
• 2 tbsp olive oil
• 0.5 tsp chili powder
• 450 g frozen puff pastry (10 sheets)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Wash the bell pepper, halve it, remove seeds and cut into small cubes. Peel and finely chop the onion. Wash parsley, shake dry and finely chop. Drain tuna well. Heat olive oil and sauté onion in it. Add tuna and pepper and fry for 2 minutes while stirring. Season with salt, chili and parsley and let cool. Preheat oven to 200°C.

2. 2.

   Let puff pastry sheets thaw. Cut each sheet in half so that 20 rectangles are formed. Line a baking tray with parchment paper. Place 1 tsp of filling on the front half of each rectangle, fold pastry over and press edges firmly. Use a fork to slightly indent the edges. Arrange on tray ensuring empanadas have space between them. Whisk egg yolk and milk together, brush surfaces with mixture and bake for 25 minutes until crisp. Serve tuna empanadas.