Step 1

Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.

Step 2

Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.

Step 3

Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.

Step 4

Place a large spoonful of the tuna fish filling on the center of each empanada disc.

Step 5

Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.

Step 6

Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.

Step 7

Pre-heat the oven to 400F (200C).

Step 8

Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.

Step 9

Bake the empanadas for 18-20 minutes or until golden on top.

Step 10

Serve the empanadas alone or with a dipping sauce.