Tuna Empanadas

From 'Comida Mexicana' by Rosa Cienfuegos

These Mexican pastries have taken inspriation from the English classic Cornish Pasties.

Ingredients:

• 2 tbsp vegetable oil
• 1 white onion, diced
• 1 tsp garlic, minced
• 500g tinned tuna, drained
• 350ml chipotle salsa
• Pinch of dried oregano
• 5 sheets frozen puff pastry, just thawed
• 2 eggs, lightly beaten
• Guacamole, to serve

Recipe:

1. Heat the oil in a frying pan over a medium heat. Throw in the onion and garlic and cook for 3 minutes.
2. Add the tuna and stir for 1 minute.
3. Add the chipotle salsa and continue to cook, stirring frequently, for 5 minutes or until heated through.
4. Stir through the oregano, then remove the pan from the heat, cover, and set aside for 1 hour.
5. Preheat the oven to 200°C. Line a large baking tray with baking paper.
6. Drain the tuna mixture to remove excess liquid, it needs to be as dry as possible.
7. Cut each pastry sheet into 4 x 12cm circles, then divide the tuna mix evenly among the pastry circles.
8. Fold the pastry in half over the filling, brushing the edges with the beaten egg to help them stick. Use a fork to crimp and secure the pastry edges, then brush the tops with beaten egg.
9. Transfer the empanadas to the prepared baking tray and bake in the oven for 15-20 minutes, until golden and crisp.
10. Serve with guacamole.