Spanish Tuna and Egg Empanadillas

Instructions

1. 1

   Preheat oven to 200°C and line a large baking sheet with parchment paper. Peel and finely dice 100 g of yellow onion into 0.5 cm pieces. Boil 1 egg until hard, peel, and chop finely. Set out 250 g of empanadilla dough disks on a work surface and beat the second egg in a small dish.

2. 2

   Heat 20 ml of olive oil in a nonstick skillet over medium heat. Add the diced onion and 3 g of salt. Sauté for 5 to 6 minutes, stirring frequently with a wooden spoon, until the onion becomes soft and translucent without letting it burn or stick to the bottom.

3. 3

   Add 80 g of tomato passata to the skillet and simmer over low heat for 3 minutes until slightly thickened. Remove the pan from the heat. Fold in 160 g of drained tuna and the chopped egg. Let the filling cool for 5 minutes so the warm moisture does not soften the pastry.

4. 4

   Spoon 1 tablespoon of cooled tuna filling onto the center of each dough disk. Fold the dough over into a half-moon shape. Press the outer edges firmly with your fingers, then crimp with the tines of a fork to seal tightly and prevent filling from leaking out during baking.

5. 5

   Transfer the sealed empanadillas onto the prepared baking sheet in a single layer. Brush the tops evenly with the beaten egg wash using a pastry brush to achieve a glossy crust. Poke a tiny steam hole on top of each turnover with a toothpick.

6. 6

   Bake at 200°C for 15 to 18 minutes until the pastry is puffed, flaky, and deep golden brown. Remove from the oven and cool on the tray for 5 minutes before serving. Serve warm on a platter as a savory Spanish snack or tapas bite.