Ingredients
For the pastry 200 gr flour 100 gr chilled salted butter, diced 70 ml water
For the filling 1 can of chopped tomatoes 1 can of tuna 1 onion 2 cloves of garlic 1 egg, beaten salt & pepper
Instructions To make the pastry
Place the flour and the chilled butter in the Thermomix bowl, Speed 8 for 10 seconds. Add the water and press the turbo button a couple of times until the dough just comes together. Refrigerate the dough in clingfilm for 40 minutes.
While the pastry is chilling, make the filling. Sweat the onion and the garlic in the TM bowl, Speed 1 for 5 minutes at 100°C. Add the can of tomatoes and cook at 80°C for 10 minutes, Speed 2. Check the sauce is reducing nicely. Let it cool down a bit. Add the tuna, Speed 2, 10 seconds, anticlockwise.
Preheat the oven to 180°C. Roll the dough and cut squares with a cookie cutter. Fill one square with a teaspoon of the tuna & tomatoes mixture. Place another square on top. Seal properly. Repeat until all the dough is used up. Brush the empanadas with the beaten egg and bake for 20 minutes. They should be nice and golden.
Let them cool down before serving. Bon appétit !
They can be frozen uncooked and then, cooked from frozen. When you need them, just preheat the oven, brush them with a beaten egg and cook for 25 minutes. They should be nice and golden.