Empanada is a pastry stuffed with a filling - this one is filled with tuna - and either deep-fried or baked. This recipe makes 18 empanadas.
- To make pastry, place 3 cups flour and butter in a bowl. Using your fingertips, rub chopped butter into flour until mixture resembles fine crumbs. Stir in baking soda and salt.
- Stir in 3 beaten eggs and enough milk to form a smooth dough. Cover dough in plastic wrap and chill for 1 hour.
- To make the filling, heat a saucepan, add oil and onion and cook over a moderate heat for 10 minutes, to soften but not colour. Add tomato purée and simmer to reduce and thicken. Stir in dreained tuna and season with salt and pepper to taste. Remove to cool.
- On a lightly floured (1/2 cup) surface, roll pastry out to 3mm thick. Cut out 18 rounds with a 10cm pastry cutter. Prepare glaze with 1 egg and 1 tablespoon of milk. Brush the edges of the circles with egg glaze. (Make a glaze out of 1 lightly beaten egg combined with 1 tbsp milk). Place 1 teaspoon of filling in the centre of each and fold the rounds in half to enclose the filling, pressing the edges together then crimping with a fork to seal. Chill for 30 minutes.
- Heat oven to 180°C on fan bake. Brush pastries with remaining egg glaze and place on an oven tray lined with baking paper. Bake for 15 minutes.