Tuna and tomato empanadillas (small fried dumplings)

Put the spelt flour in a bowl and mix it with the water, oil and 4 grams of salt. Knead until the dough does not stick to your hands.

Let the dough rest for one hour. In the meantime, boil the two eggs for 10 minutes, then remove them from the water and let them cool.

In a frying pan add the crushed tomato and sauté until all its water evaporates, then add the tuna, the olives and the grated egg; as well as salt and spices to taste.

Once the resting time has passed, stretch the dough on the floured work surface and with a cereal dipper or any other round shaped thing, cut the dough for the dumplings.

Fill the dough with a little of the tuna, tomato, egg and olive filling; close it and seal it with a fork. Brush the pasties with beaten egg and bake in the oven at 190 degrees until golden brown.