Chipotle Tuna Empanadas
Ingredients
- Olive oil
- 1 medium onions finely sliced
- 1 large red pepper (finely chopped)
- Salt and black pepper to taste
- 2 to matoes coarsely chopped (seeds removed)
- 2 6 onz cans of Ocean Naturals Skipjack Tuna (drained)
- ½ cup good quality black olives (sliced)
- 2 hardboiled eggs (chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 chipotle chile in adobo sauce (from can)
- 1 package of frozen empanada disks (for baking)
- 1 egg (beaten)
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