I like this empanada recipe with tuna a lot! But depending on the Spanish region you're visiting, empanadas can be stuffed with typical local products and ingredients: an empanada recipe can contain tuna, tomatoes, pork, capsicum, sardines, sausage... Even shapes differ a bit. In busy cities empanadas can be the size of a take away bocadillo you devour while walking. Others are cut up large empanada pies.
Empanadas are not only known in Spain but also in South-America and even Asia where they are more the size of a dumpling or stuffed ravioli and rather fried than oven baked. An Italian variation is the calzone: crunchy bread dough stuffed with vegetables etc. It is believed empanada is the offspring of the samosa, introduced in Spain by the Arabs centuries ago.
Ingredients for 2 persons
Process the flour, 1 tsp olive oil, the butter and a pinch of salt. Add a few drops of water until you get an elastic dough. Knead it for 5 minutes. Wrap the dough in clingfilm and let it rest in the fridge for 30 minutes. Gently brown the chopped onion and garlic in a little olive oil. Season with pepper and salt. Stir in the diced tomatoes and simmer for another 5 minutes. Remove the pan from the heat. Let it cool and remove any excess oil. Flake the drained tuna with a fork and add it to the tomatoes. Roll out the dough. Spread the tuna filling over one half. Fold the rest of the dough over it and secure with some beaten egg yolk. Lightly press the sides with a fork. Brush the empanada with the remaining egg yolk. Bake them in 30 minutes golden on a baking paper lined tray in a preheated oven at 356°F (180°C).