Tuna Empanadas

• 1 tablespoon olive oil
• 1/2 onion chopped
• jalapeno chilies optional
• 4 tomatoes chopped
• 284 grams canned tuna drained
• salt
• ground black pepper
• 4 tablespoons fresh parsley chopped
• 1/4 cup olives chopped
• puff pastry store bought
• 1 egg beaten

1. Preheat the oven to 200 degrees Celsius.
2. Heat the olive oil in a large saucepan. Saute the onion, chilies, and tomatoes. When the tomatoes change color, add the tuna. Season with salt and pepper to taste and cook for 2 minutes.
3. Add the parsley and olives. Turn off the heat and let it cool.
4. Stretch the puff pastry and cut 15-centimeter diameter circles. Using a fork, poke several holes where the filling will be placed.
5. Add 2 tablespoons of the tuna filling. Brush the edges with egg and close the empanada, removing as much air as possible from inside. Brush the empanada with egg and bake for 15 minutes until golden brown.

olive oil, onion, jalapeno chilies, tomatoes, tuna, salt, ground black pepper, parsley, olives, pastry store bought, egg

Taken from www.yummly.com/recipe/Tuna-Empanadas-627026 (may not work)