Tuna empanadas

Salsa brava

• 1 garlic clove
• 100 g red onion
• 30 g olive oil
• 1 tsp smoked paprika
• ½ - 1 tsp chilli powder
• 300 g red capsicum roasted , cut into pieces (see Tips)
• 200 g canned crushed tomatoes
• 2 tsp sherry vinegar
• 1 tsp salt
• 1 tsp sugar

Pastry

• 100 g light olive oil
• 500 g plain flour plus extra for dusting
• 1 tsp baking powder
• 1 pinch salt
• 200 g cold water

Tuna filling

• 500 g water plus extra for brushing
• 2 eggs
• 1 garlic clove
• 100 g red onion
• 20 g olive oil
• 200 g canned crushed tomatoes
• 40 g tomato paste
• 1 tsp sugar
• 1 tbsp sherry vinegar
• 1 tbsp fresh flat-leaf parsley leaves only, finely chopped
• 6 anchovy fillets cut into pieces
• ½ lemon juice and zest, finely grated
• 185 g canned tuna drained

Assembly

• plain flour for dusting
• vegetable oil for frying
• salt to season
• ground black pepper to season