Chimo de Castelló real version

Remove the edges of the whole wheat bread and flatten it with a rolling pin.

Prepare the filling: two cans of drained tuna, two chopped hard-boiled eggs, a heaping tablespoonful of fried tomato, pine nuts and a teaspoonful of salt. Mix it all together.

Fill half of the bread with the filling, do not put too much or you will not be able to close it well.

We cover it and we coat the front and back with beaten egg. Once the egg has been beaten on both sides, we press the edges with our fingers to seal them. It sticks better if it already has the egg on it.

We put them on a tray with paper towels so they do not stick and bake in a hot oven at 180 degrees, I have left 10.

In 20 minutes we have it, but keep an eye on the oven, it depends on how golden you like them and the power of the oven. You can also put mozzarella cheese on top at the last moment so that it gets gratinized, although the original Chimos do not have it. Typically they are eaten cold, but they are also delicious warm.