Empanadillas de atún, Equatorial Guinean tuna pastries

Preparation

1. 1

   Heat a splash of oil in a pan and sauté the finely chopped onion and pepper for 4 minutes until softened.

2. 2

   Add the diced tomato and let it stew 5 minutes until the liquid evaporates.

3. 3

   Flake the drained tuna into the pan, add the sliced olives, mix well and let cool off the heat.

4. 4

   Roll out the puff pastry and cut circles about 10 cm across using a bowl.

5. 5

   Spoon a tablespoon of filling onto the centre of each circle, fold into a parcel and crimp the edges firmly with a fork.

6. 6

   Brush with beaten egg, arrange on a baking sheet lined with parchment paper.

7. 7

   Bake at 200°C for 20-22 minutes until the parcels are golden and puffed.