How to make
Extremely tasty and juicy empanadas with a more of stuffing than dough.
Knead the dough with all the products for it and leave it to rise for 90 minutes. Divide the dough into 2 parts and roll it out into a rectangle.
Move on to preparing the filling for the empanadas.
Chop a lot of onions into chunky pieces, one red pepper and one green and fry them until they soften.
Add a grated tomato and as much salt as you like as well. Let it cool while you prepare the dough.
On the rolled out into a rectangle dough, add about 0.6″ (1.5 cm) of the stuffing and on top arrange a canned tuna fillet.
Cover that with the other part of the dough, shape up the edges, spread the empanadas with the beaten egg yolk and bake them at 360°F (180°C).
