Tuna Empanadas

This was supposed to be for Friday’s dinner; no meat because it’s Lent. It ended up being today’s dinner, instead, but that’s ok!

2 recipes Flaky Pastry
1/4 cup olive oil
5 cloves garlic, minced
1 medium onion, chopped (about 3/4 cup)
2 medium tomatoes, chopped (about 1 cup)
2 6-oz cans of tuna

In a saucepan over medium heat, sauté garlic and onions in olive oil until very light golden brown, about 5 – 10 minutes. Add the tomatoes and cook for about five more minutes before adding the tuna. Cook for five more minutes, stirring occasionally, then switch the heat to low and leave to simmer uncovered until the almost all the juice is gone, about ten to fifteen minutes.

While filling is on simmer, preheat the oven to 350 degrees. Roll out the dough to about 1/16th of an inch thick. For this, I like to use the pasta machine; roll out to the sixth setting. Cut into circles, 3 1/4 to 4 inches in diameter.

Fill with 1 1/2 teaspoons filling. Fold in half and press together (use oil to seal, if necessary). Either fold/twist the edges in so that it looks like a rope (see picture), or score with the tines of a fork. Place two inches apart on greased baking sheets and brush with oil. Bake for 20 – 40 minutes, or until the edges are golden brown.

I’m sorry; I can’t put exactly how many I made because the kids and I ate as I was making them. But I know I made at least two dozen.