Spanish tuna empanada

1. Thaw empanada puff pastry sheets.

2. In a large frying pan heat 2 tablespoons of olive oil and place the onion previously chopped. Cook for 8 minutes over low heat.

3. Chop finely the tomatoes and place them into the frying pan. Add 2 tablespoons of sugar and a prick of salt. Cook and stir for 4 – 5 minutes more.

4. Chop both green and red peppers and add them to the frying pan. Cook over low heat for 10 minutes, until vegetables are soft. Place them into a large bowl.

5. Drain tuna, peel and chop the hard-boiled eggs and add both to the bowl and mix.

6. Roll out 1 puff pastry sheet on baking sheet. Arrange the mix leaving 1 inch border.

7. Roll out the second empanada pastry sheet atop filling. Fold the bottom sheet up over the top pastry sheet and crimp the edges to seal it.

8. Beat an egg and brush the top pastry sheet.

9. Prick softly the top pastry sheet with the tines of a fork to allow steam to escape.

10. Preheat oven to 300ºF (150º C) and bake the empanada for 35 – 40 minutes until golden.

11. Leave to cool slightly, serve and enjoy your Spanish tuna empanada recipe!