Spicy Tuna Empanadas

• 1 (3 ounce) packet solid white tuna, drained and flaked
• 1 (4 ounce) can diced green chilies, drained
• 1 (2 1/2 ounce) can of sliced black olives, drained
• 1/2 cup of shredded sharp cheddar cheese
• 1 hard-boiled egg, chopped
• salt and pepper
• 1/4 teaspoon hot pepper sauce
• 1/4 cup of medium thick chunky salsa
• 2 (15 ounce) packages refrigerated pie crusts
• additional salsa (for serving)

1. In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper, and hot sauce. Toss lightly with fork, add 1/4 cup of salsa; toss again and set aside.
2. Follow direction on pie crust package. Unfold the crust; cut 4 circles 4 inches each out of each crust. Place the 8 circles on a foil covered baking sheet. Wet the edges of each circle with water. Top each circle with 1/4 cup of lightly packed tuna mixture. Top each with remaining circles (you may have to stretch the top piece slightly to fit). Press edges together and crimp with a fork. Cut slits in top of crust for venting.
3. Bake at 425u0b0F for 15 to 18 minutes or until golden brown. Cool slightly and serve with additional salsa.

white tuna, green chilies, black olives, cheddar cheese, egg, salt, hot pepper, chunky salsa, additional salsa

Taken from www.food.com/recipe/spicy-tuna-empanadas-91858 (may not work)