Traditional Spanish Tuna Empanadas

In a large bowl whisk together the flour and salt. Add the butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg and ice water. Add the egg mixture to the flour mixture and stir with a fork until the dough comes together.

Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 30 minutes.

In a large bowl, mix together the tuna, onion, red bell pepper, celery, garlic, mayonnaise, Dijon mustard, cumin, hot pepper sauce, salt, and black pepper.

Preheat the oven to 375°F. Remove the dough from the refrigerator and roll out each half on a floured surface to a thickness of 1/4 inch. Use a 3- or 4-inch round cutter to cut out circles of dough.

Place a heaping tablespoon of the tuna in the center of each circle. Fold the dough over and seal the edges closed with water.

Put the empanadas on a sheet lined parchment paper. Brush tops with egg and bake until brown.