Tuna and Roasted Pepper Mini Turnovers

1. Prepare the Dough

Combine the olive oil, warm water, and salt in a bowl. Gradually add the all-purpose flour, mixing with a fork until the dough starts to come together. Once the mixture is smooth and does not stick to the bowl or hands, knead it for a few minutes to ensure it's well combined, then set it aside.

2. Prepare the Filling

Heat the olive oil in a large skillet over medium heat and add the finely chopped onion. Cook until the onion becomes soft and translucent. Add the peeled and chopped tomatoes, seasoning with salt and pepper. Let the mixture simmer until the tomatoes break down and form a sauce. Stir in the drained tuna, roasted red bell pepper pieces, chopped olives, and flat-leaf parsley. Allow the filling to cool before using it.

3. Prepare the Turnovers

Divide the dough into smaller portions and roll them out thinly on a floured surface. Use a 4-inch pastry cutter or a small saucer to cut the dough into rounds. Gather and re-roll any scraps to maximize your yield.

4. Assemble the Turnovers

Place a spoonful of the cooled filling onto each dough round. Brush the edges with the egg yolk beaten with water, then fold the dough over to form a half-moon shape. Pinch the edges together and use a fork to crimp and seal them.

5. Bake the Turnovers

Preheat your oven to 350°F (175°C). Arrange the turnovers on a greased baking sheet lined with foil. Brush the tops with the remaining egg yolk for a beautiful golden finish. Bake for about 30 minutes or until the empanadillas are golden brown and crisp.