Tuna, tomato, and pepper empanadas: the easy recipe.

Dough preparation In a bowl, mix the flour, salt, and butter. Add the water, knead, and then shape the dough into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Preparation of the filling In a pan, fry the chopped onion and diced peppers in hot olive oil. When the onion begins to brown, add the tuna, tomato pulp, and finely chopped chili peppers. Cook until the cooking water has evaporated. Add the chopped hard-boiled egg and the green olives quartered.

Assembly Roll out the dough to a thickness of about 3 mm on a lightly floured work surface. Using a cookie cutter or a bowl, cut out circles with a diameter of 11 to 15 cm. Gather the leftover dough and form a ball to cut out more circles.

Place a tablespoon of filling in the center of each circle. Fold the dough and seal the edges by pressing firmly. Create a small rope by flipping and pinching the edges of each pastry.

Cooking Brush the empanadas with egg yolk using a pastry brush. Place the empanadas on a sheet of parchment paper and put them in the preheated oven at 200 °C (thermostat 6-7) for 15 minutes.