![Tuna and olive empanaditas Tuna and olive empanaditas](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ABDD35FD-B62A-4AB0-954C-0C73049FC4AF/Derivates/8D40C5D0-8FD7-4AC4-91DD-5E5D7D0993A3.jpg)
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Ingredients
- 500 g water
- 2 whole eggs
Tuna filling
- 2 pieces lemon zest, no white pith (5 x 1 cm)
- 2 garlic cloves
- 50 g olive oil
- 150 g brown onion, cut into halves
- 100 g red capsicum, deseeded and cut into eighths
- 80 g green capsicum, deseeded and cut into eighths
- 200 g canned crushed tomatoes, drained
- 80 g pitted Kalamata olives, sliced
- ½ tsp sea salt
- ½ tsp ground black pepper
- 185 g canned tuna in oil, drained
Pastry
- 90 g olive oil
- 100 g water
- 40 g dry white wine
- ½ tsp sea salt
- 350 g self-raising flour
- 1 egg, lightly beaten for brushing
- Nutrition
- per 1 piece
- Calories
- 477 kJ / 114 kcal
- Protein
- 3.8 g
- Carbohydrates
- 9.2 g
- Fat
- 6.7 g
- Saturated Fat
- 1.2 g
- Fibre
- 0.9 g
- Sodium
- 237.5 mg
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