Galician Tuna Empanada Hand Pies

Ingredients

• 1 sheet thawed puff pastry
• 1 can tuna in olive oil, drained
• 1 red bell pepper, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C) and line a sheet pan with parchment. Keep the pastry cold until the filling is completely cool.
2. Heat the oil or butter in a skillet over medium-low heat and cook the onion and bell pepper with a pinch of salt for 10 to 12 minutes, until very soft and sweet. This slow-cooked sofrito is what carries the flavour of a Galician empanada.
3. Add the garlic and smoked paprika, stir for 20 seconds off the heat so the paprika does not scorch, then season with salt and pepper.
4. Fold in the drained tuna, breaking it into large flakes rather than mashing it, along with half the herbs and a squeeze of lemon. Spread the filling on a plate and let it cool completely.
5. Roll the pastry into a 12-inch square and cut it into four squares. Spoon a quarter of the cooled filling onto one half of each, leaving a 1/2-inch border.
6. Fold the pastry over into a rectangle, press the edges with a fork to seal, and cut two steam vents in each top. Brush with a little oil.
7. Bake for 20 to 25 minutes, until deep golden and puffed, with no pale, doughy seams.
8. Cool for 5 minutes on a rack, then serve warm with the remaining herbs and lemon wedges.

Allergen note: Contains gluten, dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.