Tuna and egg empanadas
Add to favorites INGREDIENTS (Th21) 
• 1 package of wafers (for those of dumplings)
• 3 cans of tuna in oil 80 g each (or 1 in 240 gr)
• 1 onion
• 1 / 2 Italian green peppers
• 1 / 2 zucchini
• 10 red peppers
• 1 / 2 cup of oil
• 2 hard boiled eggs
• 200 grams of tomato sauce
• 100g melted butter
• a wedge of blue cheese (optional, you can put another cheese or without it)
PREPARATION
Chop cooked eggs for about 5 seconds, speed 3 and set aside. Chop the zucchini 10 sec, speed 3 and set aside. Chop peppers also/ 10 sec, speed 3 and set aside.
Without cleaning the jar add the onion (cut in quarters) and the green peppers. Chop 10 sec, speed 4. Get the remaining ingredients off the wall and repeat the operation. Add the oil and set 15 min, 90 ° C, speed 1.
Add the zucchini and set 10 min, 90 ° C, speed 1. Add the red peppers and set 5 min more, 90 ° C, speed 1.
Once time has finished, add the chopped eggs, tuna (drained and flaked) and tomato sauce. Set for 5 min, 90 ° C, speed one to mix.
Reserve the dough (about 2 hours or more in the refrigerator).
Preheat oven to 220 º C.
Place a spoon of this mixture in the center of each wafer and close as a triangle (as shown in the picture). Brush with melted butter and place over cheese.
Bake at 220 º C, 15 min (to brown the surface.)
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