Pies with a tomato, pepper and tuna filling

Makes 16-20

For the pastry dough

• 125g olive oil
• 125g warm water
• 0.5 tsp salt
• 375g plain flour
• 2 egg yolks

For the filling

• 1 red pepper
• 0.5 large onion
• 2 tbsp olive oil
• 300g tomatoes
• 0 pepper
• 100g tinned tuna
• 14 black olives
• 2 tbsp flat-leaf parsley

Step 1
For the dough, mix the oil, water or white wine and salt in a bowl, beating with a fork, then gradually work in enough flour to make a soft, smooth, malleable dough that does not stick.

Step 2
Begin by stirring the flour in with a fork, then work it in with your hands and knead briefly.

Step 3
You may use the dough right away or keep it for as long as a day, covered in cling film.

Step 4
Put it on a piece of foil on an oven tray and roast in an oven preheated to 190C/gas mark 5 for 30 to 45 minutes, until the skin blisters and begins to blacken.

Step 5
Turn it over once.

Step 6
Put the roasted pepper immediately in a plastic bag and twist it closed.

Step 7
Leave for 10 to 15 minutes to steam.

Step 8
When the pepper is cool enough to handle, peel it, remove the seeds, then cut it up into small pieces, about 1.5cm square.

Step 9
In a large frying pan, fry the onion in the oil over a low heat until very soft, stirring often.

Step 10
Add the tomatoes and cook over a medium heat until the liquid has disappeared and you can see the oil sizzling, then season to taste with salt and pepper.

Step 11
Add the tuna, shredded with your fingers, and the roasted peppers, olives and parsley.

Step 12
Mix well and leave to cool.

Step 13
To make the empanadillas, divide the dough into 4 or 6 pieces.

Step 14
Roll each piece out thinly and cut circles in the sheet with a 10cm round pastry cutter.

Step 15
You do not need to flour the surface or the rolling pin since the dough is very oily and will not stick.

Step 16
Collect the dough off-cuts and reserve them.

Step 17
Roll them into a ball at the end, then roll the ball out thinly and cut it into rounds.

Step 18
Do not waste any dough.

Step 19
Fill each batch of pastry rounds one at a time.

Step 20
Paint around the edges with a little egg yolk (this helps to stick the pastry).

Step 21
Put a generous tbsp of filling in the middle and bring the two sides of the pastry up to meet over the filling, making a half-moon-shaped pie.

Step 22
Pinch the edges together, then lay the pies down and press around the edges with the prongs of a fork to seal the empanadillas.

Step 23
Place the pies on a baking sheet lined with foil lightly greased with olive oil.

Step 24
Brush the tops with the remaining egg yolk mixed with a drop of water and bake in an oven preheated to 180C/gas mark 4 for 30 minutes or until golden.