准备

Make the dough

• Mix the oil, water or white wine, and salt in a bowl, beating with a fork. Gradually work in enough flour to make a soft, smooth, malleable dough that does not stick to the bowl or to your hands; begin by stirring the flour in with a fork, then work it in with your hands and knead briefly. You can use the dough right away or keep it for as long as a day, covered in plastic wrap, but keep it at room temperature, not in the refrigerator.

做填充

• 在大煎锅中炸洋葱，直到非常柔软，经常搅拌。加入西红柿，用中火煮至液体消失，您可以看到油脂嘶嘶作响。调味，用盐和胡椒粉调味。加入金枪鱼，用手指将其切碎，烤胡椒，橄榄和香菜。混合好，让冷却。

制作肉馅卷饼

• Divide the dough into 4 or 6 pieces (it is easier to roll out small amounts). Roll each piece out as thinly as you can and cut into rounds with a 4-inch pastry cutter (or use a small saucer as a guide); you do not need to flour the surface or the rolling pin, as the dough is oily and will not stick. Reserve the scraps and roll them into a ball, then roll out again and cut into rounds; do not waste any dough. Fill each batch of pastry rounds as you cut them. Brush the edges with some of the egg yolk, put a generous tablespoon of filling in the middle, bring two opposite sides of the pastry up to meet over the filling, making a half-moon-shaped pie, and pinch the edges together, then lay the pie down and press the edges with the tines of a fork to seal it.
• Place the empanadillas on a baking sheet lined with foil lightly greased with oil. Brush the tops with the remaining egg yolk, and bake in a preheated 350°F oven for 30 minutes, or until golden. Serve warm.