Instructions

1. Preheat the oven to 170°C.
2. In a medium bowl, mix together the tuna, black beans, salsa and chipotle peppers.
3. Line 2 large oven trays with baking paper.
4. If you’re making your own pastry, roll it out thinly, to about 2mm. If you’re using premade pastry. Place each sheet of pastry between 2 sheets of baking paper and then roll it out to about 2mm. Using a 10cm pastry cutter, cut 24 rounds out of the pastry, re-rolling any off cuts to achieve this. Spoon a scant dessert spoon of the tuna mixture into the centre of each pastry round being careful not to over fill. Brush the edges of one half of the pastry round with a little beaten egg. Using your fingers to fold each round over and gently press the edges together to make a half moon shape, transfer to the lined baking trays allowing a couple of centimetres between each one. Repeat until all the mixture and pastry rounds are used up. Add the melted, slightly cooled butter to the remaining egg and lightly brush each pastry with the egg/butter wash. Dust each empanada with some smoked paprika. Bake in the oven for 15-20 minutes or until they are crisp and golden brown. Serve warm, scattered with coriander leaves (if you’re using them) with sour cream as a dipping sauce.
5. <br><b>NOTE</b> Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most supermarkets.

• Servings : 8
• Ready in : 30 Minutes
• Course : Comfort Food, Entreè, Finger Food, Snack
• Recipe Type : Pastry
• Ingredient : Tuna