Step 1

Place garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 2

Add oil and sauté 4 min/100°C/speed 2.

Step 3

Scrape down sides of mixing bowl with spatula and sauté for a further 4 min/100°C/speed 2.

Step 4

Add remaining salsa ingredients and chop 4 sec/speed 5, then cook 7 min/90°C/speed 3. Transfer into a serving bowl and allow to cool to room temperature before serving, or cover with plastic wrap and place into refrigerator until ready to serve. Clean and dry mixing bowl.

Step 5

Place a jug onto mixing bowl lid and weigh oil into it. Set aside.

Step 6

Place flour, baking powder and salt into mixing bowl and knead Dough /1 min 30 sec, slowly pouring oil through hole in mixing bowl lid until dough resembles rough crumbs.

Step 7

Place a bowl onto mixing bowl lid and weigh water into it.

Step 8

Knead Dough /1 min, slowly pouring water through hole in mixing bowl lid until dough is combined.

Step 9

Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into a large bowl, cover with a kitchen towel and leave to rest for 30 minutes. Clean and dry mixing bowl.

Step 10

Place water into mixing bowl, insert simmering basket and place eggs into it and cook 14 min/Varoma/speed 1.

Step 11

Remove simmering basket with aid of spatula and place under cold running water to cease cooking. Set aside to cool eggs. When cool enough to handle, peel eggs and roughly chop. Rinse and dry mixing bowl.

Step 12

Place garlic and onion into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 13

Add oil and sauté 3 min/Varoma/speed 1.

Step 14

Add tomatoes, tomato paste, sugar and vinegar and cook 7 min/100°C/speed 2, without measuring cup.

Step 15

Add parsley, anchovies, lemon zest, lemon juice, tuna and reserved eggs and mix 10 sec/speed 2, or until incorporated.

Step 16

Transfer mixture into a sealable container and place into the refrigerator to cool while rolling pastry.

Step 17

On a lightly floured work surface, roll out pastry (approx. 2 mm thickness). Using a cookie cutter (9-10 cm), cut pastry into circles. Re-roll excess pastry to cut out more circles (makes approx. 34 circles in total). If pastry shrinks, roll out again to a 9-10 cm diameter just before filling.

Step 18

Place 1 heaped teaspoon of tuna mixture in the centre of the pastry circle, then lightly brush around all edges with water and fold over to form a semi-circle. Seal edges together, making sure to remove any air bubbles. Use a fork or your fingertips to crimp the edges. Continue until all pastry and filling is used.

Step 19

Line a large plate with a paper towel and set aside. Place a small saucepan over medium-high heat and add enough oil to cover empanadas. Heat oil to 180°C (see Tips). Working in batches, use a slotted spoon to lower empanadas into hot oil, ensuring they are not crowded (approx. 3-5 empanadas per batch) and fry for 2-3 minutes, turning once during frying, until golden brown. Carefully remove using slotted spoon and transfer onto prepared plate, then sprinkle with salt and pepper. Serve empanadas warm with Salsa brava.