Tuna pasties (Empanadillas de atún)

1. For the dough, mix the flour with the salt, add the melted butter, white wine and lukewarm water and knead into a smooth, elastic dough; cover and rest for 30 minutes.

2. Meanwhile hard-boil two eggs for 10 minutes, peel and chop them finely. Cook the finely chopped onion in the olive oil for 8 minutes, add the grated tomato and cook for 15 minutes until thick.

3. Cool the tomato base and mix it with the drained, flaked tuna and the boiled egg.

4. Roll the dough out to 2 mm thick and cut out 10 cm rounds; put a spoonful of filling in the centre of each, fold in half and seal the edges by pressing with a fork.

5. Fry in batches in oil at 180 °C for 2-3 minutes until golden (or brush with the remaining beaten egg and bake at 200 °C for 18-20 minutes).

6. Drain on kitchen paper and serve warm or lukewarm.

Tip: Sealing with a fork isn't just for looks: if the edges aren't well sealed, the filling will leak during frying.