Empanada

Another Spanish tapa, the empanada. There are many diferent kinds of fillings and this is only a suggestion. Some people like it with minced meat or only vegetables. This one has tuna, peppers and eggs. You'll need:

4 eggs
2 big onions
3 small cans of tuna
1 can of piquillo peppers (or any roasted red peppers)
1,5 dl tomato sauce
Salt
1 package of filo dough (or individual empanada doughs)

Boil the eggs.

Chop the onions and fry them.

Crush up some tuna (I know, tuna has become the political incorrect fish to eat at the moment).

Add some chopped piquillo peppers (or roasted red peppers).

Cut the boiled eggs into pieces and add them.

Add the fried onions.

Add tomato sauce and stir well. Taste for salt. You might not need much if your tuna is quite salty already.

Roll out your filo dough to double the size you want the empanada. Alternatively, if you can find small individual empanada doughs in the supermarket you can make those as well. Just remember to adjust the cooking time.Add the filling to one half of the dough leaving a couple of centimetres at the edges.

Make and egg wash (egg white and a bit of water) and brush the empanada around the edges of the filling.

Fold over the top part of the dough and press around the edges with a fork to seal it well. You don't want any of the filling to run out. Brush it on top with the remaining egg wash. Bake at 200º in the middle of a preheated oven until dough is golden.

Let cool off a bit before biting into it. You don't want to burn your mouth.

There it is, cut into individual portions.