Tuna Empanadas

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the filling
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the drained tuna, breaking it up with a fork.
3. Season the filling
   Add the chopped olives, capers, tomato paste, smoked paprika, and cumin to the tuna mixture. Stir well to combine and cook for 3-4 minutes to meld the flavors. Remove from heat and let cool completely.
4. Form the empanadas
   Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Using a 4-5 inch round cutter or small bowl, cut out circles from the dough.
5. Fill and seal
   Place about 2 tablespoons of the tuna filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal completely. Transfer to the prepared baking sheets.
6. Bake to perfection
   Brush each empanada with beaten egg wash for a golden finish. Use a small knife to cut a tiny vent in the top of each empanada to allow steam to escape. Bake for 20-25 minutes, until the empanadas are golden brown and crisp.