Empanada Dough:
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar


In a large bowl, sift flour and salt into and blend in butter with your fingertips until mixture resembles coarse flour and some butter lumps.

In another bowl, beat egg, add water, and vinegar with a fork. Then add it to your previous flour mixture, stirring with fork until blended. (Texture is kind of shaggy.)

Transfer mixture onto a floured, flat working space. Gather it together and knead gently with heel of your hand once or twice, just enough to bring dough together.

Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

1 medium onion, diced 2 small tomatoes, minced
1 can (6 oz) hot and spicy tuna, drained
1/2 cup frozen sweet peas, thawed
1 medium potatoes, boiled and diced
1/2 cup cheese, grated
1/2 teaspoon Spanish Paprika
salt and pepper to taste
2 tsp cooking oil for sauteing

In a pan, heat cooking oil, then saute onion until soft. Then, add tomatoes, cook until soft, add drained tuna flakes. Season with paprika,and add in potatoes and peas.Cook until peas are tender, turn off heat and add cheese.

Taste it and season accordingly with salt and pepper.

Make sure to let it cool before filling each dough.
Scoop the filling by the spoonful into your prepared empanada dough, fold the dough and filling into a half circle shape, brush edges with water or egg wash and crimp the edges with a fork. Do not overfill the empanadas.

Deep fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes or until lightly golden. Drain on paper towels. Cool slightly before serving.

Or if you want to use an oven, you can bake the empanadas in a preheated 375 degrees Fahrenheit oven for 15-20 minutes. They should be lightly golden.

Yield: Makes enough for 12 pastries