Tuna and Egg Empanada

For the dough

• 225 g brown rice flour
• 175ml water
• 1/2 packet baker's yeast
• 1/2 tablespoon extra virgin olive oil
• 1 teaspoon pink Himalayan salt

For the filling

• 2 onions
• 2 cans sweet corn
• Pitted green and black olives
• 4 hard-boiled eggs
• 4 cans tuna in olive oil
• Healthy homemade sofrito
• Oregano
• Garlic chili sauce (salsa chilero)
• Grated protein cheese

Method

1. 1Mix the dough ingredients together.
2. 2Knead for 10 min.
3. 3Let the dough rest in a bowl covered with a clean cloth for 1 h so it doubles in size.
4. 4Once rested, knead again, divide into two portions, roll out each piece for our empanada, and set aside.
5. 5In a skillet, gently cook the onion and sweet corn until soft and translucent.
6. 6Once well softened, add the thoroughly drained tuna, sliced olives, and sofrito.
7. 7Sauté everything together well, turn off the heat, and stir in the oregano, finely chopped eggs, and a splash of garlic chili sauce.
8. 8Once the filling has cooled down, spoon it over one of the dough sheets.
9. 9Top with the protein cheese and cover with the second sheet of dough, crimping the edges tightly so it stays completely sealed.
10. 10Bake at 180 degrees until the empanada turns lovely and golden.
11. 11Done! Our TUNA AND EGG EMPANADA is ready to enjoy.