Empanadas with Tuna

Knead flour, butter in salt, chunks, paprika powder and 1 egg with your hands until smooth, set aside at least half an hour. In the meantime, drain the tuna. Peel the onion and garlic, chop both. Clean the bell bell pepper and cut into 1 cm cubes.

Cut tomatoes crosswise, blanch (scald) with boiling hot water, pull briefly, rinse, skin and dice. Heat olive oil, sauté onions and garlic until translucent. Add paprika cubes and sauté for 3 min while stirring. Add tuna and tomato cubes, season with salt and season with pepper. Set aside.

Roll out dough between 2 layers of parchment paper until 2 mm thin. Peel off the top layer of parchment paper. Cut out 10 circles (diameter 11 mm) from the dough. Separate 1 egg. Brush dough circles with egg white and spread 1 tbsp. filling on each half. Fold the other half over, pressing the edges together with a fork. Place on a baking sheet lined with parchment paper.

Whisk egg yolk and milk, brush empanadas with it and bake in hot oven at 200 degrees on 2nd rack from bottom for 20 minutes. (Gas 3, convection oven 170 degrees)

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