Spanish Tuna Empanadas (Dairy & Egg-Free)

Ingredients

• 2.5 cups All-purpose flour
• 1 tsp Salt
• 0.75 cup Olive oil
• 0.5 cup Water
• about 340 g Tuna in olive oil
• 1 medium Onion
• 0.5 medium Red bell pepper
• 2 cloves Garlic
• about 400 g Canned crushed tomatoes
• 0.5 cup Green olives
• 0.5 tsp Smoked paprika
• 0.25 tsp Black pepper
• 2 tbsp Plant-based milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the dough: In a large bowl, whisk together flour and salt. Add olive oil and water and mix until a dough forms. Knead for 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. 2Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. 3Stir in crushed tomatoes, tuna, green olives, smoked paprika, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Let cool.
4. 4Preheat oven to 190°C.
5. 5Divide the dough into 6 equal pieces. Roll out each piece into a thin circle. Place a spoonful of tuna filling in the center of each circle.
6. 6Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. Brush with plant-based milk.
7. 7Bake for 25-30 minutes, or until golden brown.

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