Tuna empanadas, baked savory pastries

Ingredients

For the dough

• 500 g flour
• 1 teaspoon salt
• 125 g butter
• 120 ml lukewarm water
• 1 egg

For the filling

• 400 g canned tuna (drained)
• 1 medium onion (150 g)
• 2 tablespoons oil
• 200 ml tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 15 g chopped parsley

For brushing

• 1 egg yolk
• 2 tablespoons milk

Preparation

1. In a bowl, mix the flour with 1 teaspoon of salt. 2. Add 125 g of melted butter and mix. 3. Add the egg and, little by little, 120 ml of lukewarm water. 4. Knead the dough well until it is elastic and smooth. 5. Cover the dough and let it rest for 30 minutes. 6. In the meantime, finely chop the onion and fry it in 2 tablespoons of hot oil, 5 minutes. 7. Add the drained tuna and cook for 4 minutes, stirring, until the water evaporates. 8. Add the 200 ml of tomato sauce and 1 teaspoon of sugar, then 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper and 1 teaspoon of paprika. Stir and cook for 8 minutes over moderate heat. 9. Take off the heat, add 15 g of chopped parsley and let the filling cool. 10. Roll the dough into a thin rectangular sheet. 11. Cut circles with an 8 cm cutter. Put filling in each circle, fold into a half-moon shape and seal the edges well. 12. Place the pastries on a tray lined with baking paper. 13. Preheat the oven to 180 degrees Celsius. 14. Beat the egg yolk with 2 tablespoons of milk and brush the pastries with the mixture. 15. Bake for 22-25 minutes, depending on size, until golden. 16. Serve immediately or reheat in the oven at low temperature for a few minutes.