Mini empanadas

Heat the water in the microwave for about 30 seconds to make it warm. In a bowl, mix the flour, yeast and salt. Add the oil and warm water and stir with a spoon. Knead with your hands until you get a dough and make a ball. Separate into two balls. Flatten the balls a little with the hand and knead with the help of a rolling pin until it is about 3mm thick. Cut the dough into cylinders with any utensil that can help you. In total we will get about 10-12 pieces (try to get a number so that we can then join the pieces in pairs). Reserve in the refrigerator in aluminum foil while we prepare the filling.

Heat the pan with a splash of extra virgin olive oil. Cut the onion and poach it in the pan for 10 minutes, stirring from time to time. Meanwhile, wash and cut the green and red peppers and mushrooms into small pieces. Add to the onion and cook for 5 minutes. Wash and cut the tomato into small pieces and add it to the pan and add salt and pepper to taste. Cook for 10 minutes and remove from the heat. Add the two cans of tuna and adjust the salt if necessary. Preheat the oven to 200°C.

Line a baking tray with parchment paper and place half of the dough pieces that we have taken out of the refrigerator. Fill with a spoon with the filling we have prepared and place another piece of dough on top. Wet the edges a little and flatten with your fingers so that it closes. With the help of a fork, mark the edges. Finally, brush the top dough with beaten egg and prick it with a fork to prevent the dough from swelling. Bake for 20-25 minutes at 200°C with heat up and down.