Procedure
1) First, let’s prepare our filling. Fry a chopped onion in oil together with the corn for approx. one minute. Switch the cooker off and remove any excess oil from the pan.
2) Add salt and pepper to taste and let the mixture cool down. Mix in tuna and ketchup or tomato purée (ketchup works better here as it brings nicer taste to the filling). Set the filling aside.
3) For the dough, mix all ingredients first in a bowl and then finish the kneading process on a well floured surface. Cover and let rest at the room temperature for 30 minutes.
4) Using a rolling pin, roll the dough out to about 2 to 3mm thickness.
5) Cut out approx. 10cm circles using a glass or a cookie cutter. and place some filling in the centre of each of the circles. Lightly wet the edges, pinch both sides up and fold in half to seal.
6) Place your empanadas on a baking tray lined with baking paper (parchment).
7) Bake at 200C/180C fan until golden, that’s about 20 minutes.
8) Serve the empanadas whilst still lukewarm. Enjoy!
