Tuna Empanada

• 1 tablespoon olive oil
• 2 medium plum tomatoes, seeded, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
• 2 large hard-boiled eggs, peeled, sliced
• Nonstick vegetable oil spray
• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 2 ounces thinly sliced Serrano ham or prosciutto
• 1 large egg, beaten to blend (for glaze)

1. Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and saute until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
2. Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD:
3. Preheat oven to 450u0b0F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

olive oil, tomatoes, green bell pepper, onion, garlic, olive oil, eggs, vegetable oil spray, pastry, serrano ham, egg

Taken from www.epicurious.com/recipes/food/views/tuna-empanada-358591 (may not work)