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Tuna Empanada

Tuna Empanada Recipe

  • 1 tablespoon olive oil
  • 2 medium plum tomatoes, seeded, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
  • 2 large hard-boiled eggs, peeled, sliced
  • Nonstick vegetable oil spray
  • 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
  • 2 ounces thinly sliced Serrano ham or prosciutto
  • 1 large egg, beaten to blend (for glaze)
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