Tuna Empanada

Ingredients

• 1 large eggs beaten to blend (for glaze)
• 2  garlic clove minced
• 1 medium bell pepper green finely chopped
• 2 large hardboiled eggs peeled sliced
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 2 medium plum tomatoes seeded finely chopped
• 17.3 ounce puff pastry frozen thawed (2 sheets)
• 2 ounces serrano ham thinly sliced
• 1 pound tuna spanish canned packed in olive oil, drained, coarsely flaked

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oil in heavy medium skillet overmedium-high heat.
2. Add tomatoes, pepper,onion, and garlic; sprinkle with salt andpepper and sauté until vegetables are soft,stirring often, about 10 minutes.
3. Transfer tobowl.
4. Add tuna and sliced eggs; toss gentlyto distribute evenly. Season filling with saltand pepper; set aside to cool completely.
5. Spray rimless baking sheet withnonstick spray.
6. Roll out 1 pastry sheet onfloured surface to 12x16-inch rectangle.
7. Transfer to baking sheet. Arrange hamover pastry, leaving 1-inch border.
8. Spreadfilling atop ham, leaving 1-inch border.
9. Brush pastry edges with beaten egg.
10. Rollout second pastry sheet to 12x15-inchrectangle.
11. Place atop filling, pressing onedges to seal. Fold 1/2 inch of bottom pastryedge up over top pastry; crimp edges toseal.
12. Brush top with beaten egg.
13. Cut eight2-inch slashes in top pastry. DO AHEAD: Canbe made 4 hours ahead. Cover; chill.
14. Preheat oven to 450°F.
15. Bake empanadauncovered until crust is browned and crisp,about 25 minutes. Slide onto platter.
16. Bon Appétit