Empada de Atum

Ingredients

Canned tuna

2 cans, drained

Puff pastry

2 sheets, thawed

Egg

1, beaten (for egg wash)

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Tomato

1 large, diced

Fresh parsley

2 tablespoons, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 200°C (390°F).
2. In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
3. Add the diced tomato to the pan and cook until it's soft and the juices have released, creating a flavorful base.
4. Stir in the drained tuna, chopped parsley, salt, and pepper. Mix well to combine all the ingredients, allowing the flavors to meld for about 3 minutes.
5. On a lightly floured surface, roll out the puff pastry sheets. Cut them into circles, approximately 4-6 inches in diameter.
6. Place a generous spoonful of the tuna mixture in the center of each pastry circle.
7. Fold the pastry over the filling to create a half-moon shape. Press the edges together and seal them with a fork to ensure the filling stays inside during baking.
8. Brush the top of each pie with the beaten egg to achieve a golden, shiny finish.
9. Arrange the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes or until they are puffed and golden brown.
10. Allow the empadas to cool slightly before serving. Enjoy them warm or at room temperature!