Tuna empanadas and sunny vegetables

Preparation time: 20 minutes
Cooking time: 20 minutes

INGREDIENTS 

For about 20 empanadas

For the dough:

• 350g flour
• 150g soft butter
• 6 cl of water
• 1 teaspoon of salt
• 1 egg yolk or milk for gilding

For the stuffing:

• 200 g of L'Épicurien spreadable with vegetables of the sun of your choice ( Salsa of Olives with Peppers , Duo Eggplant and Peppers , Cream of Ratatouille ...)
• 140 g natural tuna
• 2 bell peppers
• 1 onion
• 2 tablespoons of black olives

PREPARATION

Prepare the dough:

Mix the flour, salt and butter with your fingertips. When the dough crumbles well, add the water and mix until you get a homogeneous consistency.

Form a ball, film and place it in the refrigerator for an hour.

Meanwhile, prepare the stuffing:

Peel and chop the onion. Brown it in an oiled pan.

Add the bell peppers cut into thin strips and cook over low heat, covered, for 20 minutes.

Pit the olives and cut them into pieces.

Crumble the tuna into a large bowl. Add the spread, olives, onion and peppers. Mix well.

Preheat the oven to 210°C.

Do the shaping:

Roll out the dough to 4 mm thickness and form circles using a cookie cutter about 8-10 cm in diameter.

Place a teaspoon of filling in the center of each disc of dough and fold the dough in half.

Seal the edges, pressing well with a fork.

Brush with egg yolk or milk and bake for 20min.

Serve immediately.