Valencian Tomato and Tuna Empanada - Recipe | Bonapeti.com

Ingredients

• tomato puree - 1.7 lb (800 g) canned, or fresh shredded tomatoes.
• peppers red - 3 pcs (250 g)
• onion - 1 pc (150 g)
• olive oil - 1/3 cup (80 ml)
• tuna fish - 5.6 oz (160 g) canned
• pine nuts - 1 oz (30 g)
• sugar - 1 tbsp.
• salt - to taste
• flour - 3 cups
• yolks - 1
• orange juice - 1/2 cup freshly squeezed
• water - 2.7 fl oz (80 ml)
• salt - 1 tsp.
• olive oil - 5.4 fl oz (160 ml)
• egg white - 1 for eggwash