@Weedsnseeds1
I must admit I use the pre-made/rolled empanada dough, but shortcrust is fine. Make your own or use 2 portions of pre-rolled.
Empanada Filling:
1 large onion, finely chopped
1 green pepper, finely chopped
2 cloves of garlic (minced)
1 jar of tomato frito (DHs dad makes it and it’s amazing!) If you can't get it, passata or a blended tin of tomatoes will do.
2 tablespoons of olive oil
3 small tins of canned tuna in olive oil, drained
2 hard boiled eggs, chopped
1 tablespoon Worcestershire sauce or anchovy paste
1 teaspoon sweet paprika
1 teaspoon cumin
Salt/pepper to taste
Optional - chopped green olives (I don’t include as DH doesn’t like them but personally would like to add them!)
Method:
Preheat the over to 180°C
To make the filling, heat the olive oil and cook the veg until soft then add the tomato and spices.
Lower the heat to a slow simmer and cook for about 10 minutes, stirring often, then add tuna, chopped olives, chopped eggs, and Worcestershire sauce (or anchovy paste). Taste and season.
It shouldn't be too wet a mixture as that will make the base soggy, it sort of holds together loosely.
Grease baking tray or pie dish with olive oil and use one roll of premade dough at the bottom, then add the filling. Place the second roll of dough over the top and use egg yolk on the edges to bind, then seal with a fork along the edges.
Fork or cut steam holes on top and Brush with egg yolk. Cook 20-25 mins until golden.
Cool 10 mins in the tray then turn out to cook on a rack. Nice warm or cold!