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1
To make the pastry, sift the flour and salt into a large mixing bowl.
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2
Rub in the butter with your fingertips until it resembles fine bread crumbs.
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3
Beat 2 of the eggs with 2 tbsp water, add to the bowl, and stir until the dough holds together.
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4
Make a thick disk, cover with plastic wrap, and refrigerate for 30 minutes.
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5
Meanwhile, heat the oil in a frying pan over medium heat.
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6
Cook the onion, stirring often, for about 5 minutes, or until translucent.
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7
Add the tomatoes and tomato paste, and simmer, stirring often, about 10 minutes, until thick.
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8
Remove from the heat and stir in the tuna and parsley.
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9
Season with salt and pepper.
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10
Preheat the oven to 375F (190C).
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11
Roll out the dough to a thickness of 1/16 in (2mm).
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12
Cut out 24 rounds with a 3 1/2 in (9cm) round cookie cutter.
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13
Fill each with a spoonful of the filling.
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14
Brush the edges with water, fold over, and press the edges closed with a fork.
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15
Place the empanadas on an oiled baking sheet and brush with the remaining egg.
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16
Bake for about 15 minutes, or until golden.
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17
Serve warm.
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18
Variation
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19
Experiment with other fillings: replace the tuna with chopped cooked chicken or chorizo, or with diced cooked potato.
