Keto tuna pie

-- For the filling:

Cook two of the eggs in water until they are not hard (approximately 10 minutes).

Roll out the doughs on baking paper with the help of another piece of paper and a rolling pin or your hands.

-- The empanada

Place the filling on the larger rolled out dough and the smaller one on top.

It is important to leave space without filling at the edge to be able to seal the pie as shown in the following image.

When the small dough is placed on top we can squeeze the filling until it is the same size as the top.

From the third egg, separate the yolk (or the whole egg, this is to taste) to paint the empanada so that it is golden and shiny.

Bake in a preheated oven at 200 °C for the minutes necessary for browning (in my case it was 15 minutes).

These quantities between 4 people give quite large portions, very filling and as the only dish so you could take out some more portions.

Sauté the chopped vegetables in two tablespoons of AOVE and seasoned with salt and pepper until well poached.

Add the drained tuna and crushed tomato and sauté.

Chop the hard-boiled eggs and add to the previous mixture.

-- For the dough:

In a bowl mix the egg with the almond flour and salt.

In another bowl, mix the grated mozzarella cheese and the spreadable cheese and microwave for 2 minutes.

Mix everything in a single bowl and if it becomes too doughy and unmanageable, reheat a little until the dough is homogeneous.

Make two balls with the dough, one smaller than the other (I had 425g of dough, so I made one ball of 200 and the other of 225).