Empanadillas

1. Julian cut the 5-7 small onions and caramelize.

2. Chop 4-5 large roasted peppers with garlic into tiny squares and mix in with onion.

3. Add 3 tins of tuna in oil into the mix.

4. Add 1/2 cup of strained tomatoe. Stir fry until all is cooked.

5. Drain.

6. Fill dough pads with about one tablespoon of mix. Do not overfill. Fold the pad and crease with fork. Poke a few holes on the top.

7. Paint the top with beaten egg for a glossy finish.

8. Bake for 20 min at 350F.

Enjoy!

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