Empanadillas de Atún

Ingredients:

Dough
• 1 cup water
• 1/4 tsp kosher/sea salt
• 3 tbl butter
• 3 tbl Extra Virgin Olive Oil
• 2 1/2 cups unbleached flour
• 1 egg
Empanadillas de Atún
• 2 tbl EVOO
• 1 medium onion chopped
• 2 cans tuna in olive oil
• 2-3 tomatoes, diced
• 1 tbl minced parsley
• Kosher/Sea Salt
• 1 farm fresh hard boiled egg, diced
• olive oil for frying

Method:

Dough
1. In a saucepan, heat the water, salt, butter, and oil until the butter is melted. Remove from heat and add the flour. Stir until completely incorporated. Beat in the egg until the dough is smooth. Put the dough on a floured work surface and knead, adding flour, until the dough is elastic and no longer sticky. Cover and let sit 30 minutes. Roll the dough very thin and cut 5 inch circles.
Empanadillas de Atún
2. While the dough is resting, heat the oil in a skillet and saute the onion until translucent but not browned.
3. Add the tuna, tomatoes, parsley, and salt. Cook for 10 minutes
4. Add the egg and remove from heat.
5. Roll out your dough, cut into 3 or 5 inch circles and place about 1 tbl of the filling in the center of each empanadilla circle.
6. Fold over and seal by pressing the edges with a fork.
7. Fry in hot oil until the turnovers are browned on both sides.