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Remove frozen empanada discs from freezer and let thaw.
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Heat oil in a sauce pan on medium heat. Add onions and pepper, sauté until soft and tender.
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Add the chopped tomatoes, paprika and a pinch of salt and pepper.
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Remove from heat and let cool.
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Mix together the tuna and olives and combine with vegetable mixture. Add hard boiled egg.
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Preheat your oven to 425°F.
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Place empanada discs on waxed paper. Put two tablespoons of filling in the center of each empanada.
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Using a brush moisten the edges of the empanada discs.
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Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
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Glaze the tops with beaten egg
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Bake on an oiled baking sheet until golden, about 10-12 minutes.