Mini Tuna Empanaditas

• 1 (6 ounce) canlight tuna in vegetable oil, undrained (use oil-packed tuna only!)
• 1 small onion, finely chopped
• 1 tablespoon fresh minced garlic (optional)
• 12-34 cup finely chopped pimento stuffed olive
• 2 tablespoons drained capers, rinsed and finely chopped
• black pepper
• seasoning salt (or use white salt)
• 2 sheets frozen puff pastry, thawed

1. Set oven to 400 degrees.
2. Prepare an ungreased large baking sheet.
3. Drain the oil from the tuna into a skillet; add in onion and garlic; saute over medium heat until softened (about 3 minutes).
4. In a bowl mash the tuna with a fork, then add in the onion/garlic mixture (with the tuna oil) along with the olives and capers.
5. Season with black pepper and seasoned salt.
6. Roll out the pastry sheet on a lightly floured surface into a 13-inch square.
7. Cut out 30 rounds with a floured cookie or biscuit cutter (discard any trimmings).
8. Put about 1/2 teaspoon of the tuna mixture in the center of each round.
9. Hold the filled round in the palm of your hand, then moisten edge with a finger dipped in water.
10. Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
11. Transfer the Empanaditas to prepared baking sheet, then press back of a fork onto the border to crimp.
12. Form more Empanaditas with the remaining dough and rounds.
13. Bake (middle oven rack) for about 20 minutes.
14. Cool on the baking sheet on a rack for 10 minutes.

canlight tuna, onion, garlic, pimento stuffed olive, capers, black pepper, salt, pastry

Taken from www.food.com/recipe/mini-tuna-empanaditas-185991 (may not work)