Instructions

1. 1

   To make the pastry, sift the flour into a large mixing bowl with 1/2 tsp salt. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Add the beaten eggs with 4–6 tbsp water and combine to form a dough. Cover with cling film and chill for 30 minutes.

   
   

2. 2

   Meanwhile, heat the oil in a frying pan, add the onion, and fry over a medium heat, stirring often, for 5–8 minutes, or until translucent. Add the tomatoes, tomato purée, tuna, and parsley, and season to taste with salt and pepper. Reduce the heat and simmer for 10–12 minutes, stirring occasionally.

   
   

3. 3

   Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry to a thickness of 3mm (1/8in). Cut out 24 rounds with a pastry cutter. Put 1 tsp of the filling on each, then brush the edges with water, fold over, and pinch together.

   
   

4. 4

   Place the empanadas on an oiled baking tray and brush with egg. Bake for 25–30 minutes, or until golden brown. Serve warm.