Empanada Gallega

Ingredientes:

4 Bonito del Norte tuna cans in olive oil ( Ortiz o Albo)

1 can diced tomatoes

1 medium spanish diced onion

1 tsp. spanish sweet paprika

1 tsp. spanish hot paprika

1 small can of pimentos

2 tbsp. stuffed pimento olives

1 tbsp. olive xtra virgin oil

4 hard boiled eggs

1 egg lightly whisk

2 rectangular good quality puff pastry sheets

Directions:

Pour 2 tbsp of olive oil in a frying pan.

Add your diced onion and cook in medium high until translucent. Add your can of diced tomatoes and cook for about 15 minutes. Add your diced pimento and mix. Add the sweet paprika and your tuna.

Continue cooking in low heat and add your pimento stuffed olives. Let it simmer for 2 to 3 minutes.

Get it out of the heat and let it rest until room temperature. Add your diced hard cooked eggs.

In a rectangular pan place a parchment paper to cover the whole pan and place your first sheet of puff pastry. Fill your sheet with your tuna and egg mixture and be sure to leave 1/2 inch of the border free of the mixture.

Once you got all your stuffing place in the first puff pastry sheet covered it with the second one and be sure to use a fork and seal it well all around.

With a sharp knife make a small cross like incision on the middle of the top sheet.

Whisk your egg with 1/4 teaspoon of sweet paprika and with the help of a brush paint your puff pastry all over.

Bake in a preheated oven at 400 F for 35 minutes or until golden brown.

Get out of the oven and let it rest for 20 minutes before cutting it.