Tuna Empanadas & Salsa Fresco

• Empanadas
• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup softened butter
• 1/2 cup water
• 2 cans solid white tuna, drained
• 4 garlic cloves, minced
• 1/2 cup onion, finely diced
• 2-3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon parsley
• Salsa Fresco
• 3 tomatoes, finely chopped
• 1/2 onion, finely diced
• 1 small jalapeno pepper
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch fresh cilantro

1. To make the dough, combine flour and salt in a medium bowl, and mix.
2. Add the butter and press into the flour with a fork until crumbly.
3. Add the water and mix with your hands to form a ball.
4. Knead until dough is smooth, then place back in the bowl, and let it rest for 20 minutes.
5. While the dough rests, heat a large skillet over medium heat, then add 1 Tbsp of olive oil and the onions.
6. Cook for 2 minutes, then add the garlic, tuna, and spices.rnMix well and cook another 2 minutes.
7. Break the dough into 8 equal pieces and shape into a circles.
8. Using flour and a rolling pin, roll the dough into 4-6 inch circles.
9. Place 2-3 Tbsp of the tuna filling on one half of each piece of dough.
10. Close the dough up and use a fork to seal the edges.
11. Fry in olive oil until golden and crispy on both sides.rnServe with salsa fresco.
12. Place jalapeno pepper and fresh cilantro in a food processor and mix on high. Transfer to a medium mixing bowl.
13. Add the tomatoes, onions, lime juice salt, and pepper.
14. Mix well and serve with the empanadas.

flour, salt, butter, water, solid white tuna, garlic, onion, olive oil, garlic, salt, black pepper, parsley, salsa fresco, tomatoes, onion, pepper, lime, salt, black pepper, fresh cilantro

Taken from food52.com/recipes/77498-tuna-empanadas-salsa-fresco (may not work)