Flaked Fish Empanadas

Sieve the flour into a bowl and sprinkle with a pinch of salt. Create a well in the middle and add the oil, egg yolk and 75 ml lukewarm water to the well. Knead from the middle using the dough hooks of an electric mixer until a smooth, pliable dough is formed. The dough should not stick to the bowl. Shape into a ball and place on a plate. Brush with oil, wrap in cling film and leave to rest for 1 hour at room temperature.

To make the filling, fry the garlic and onion in hot oil. Add the tomatoes and olives, season with salt and ground black pepper and simmer on a medium heat for around 5 min. Stir in the tuna. Remove the sauce from the heat and leave to cool

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Dust a tea towel with flour and place the dough in the middle. Roll out into a rectangle and cut out circles (approx. 7 cm in diameter). Place some of the filling the middle of each circle, brush the edges with water and fold in half pressing the edges firmly together.