Tuna and Goat Cheese Empanadillas

1. 1

   Heat the olive oil in a skillet over medium heat.

2. 2

   Add the onion and garlic and saute for about 5 minutes or until softened.

3. 3

   Remove from the heat and set aside.

4. 4

   Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper.

5. 5

   Set aside.

6. 6

   On a floured surface, roll out the pastry to 1/8 inch thickness.

7. 7

   Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, re-rolling the dough sheets if necessary.

8. 8

   Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water.

9. 9

   Fold the dough over the mixture to form a crescent.

10. 10

    Pinch the edges of crescent to seal the dough closed.

11. 11

    Use the back of a fork to further press the edges of the dough together.

* Per serving · 4 servings · Values may vary.