Tuna, olives & pesto empanadas

Preparation (quick)

1. Preheat the oven to 180°C.
2. Roll out the pizza dough on a lightly floured work surface to about 3 mm thick. Cut out discs 10 to 12 cm in diameter.
3. In a bowl, mix the drained tuna, sliced olives and a spoonful of pesto. Season lightly with pepper if needed.
4. Place a portion of filling in the center of each disc. Lightly moisten the edges (or add a bit of egg yolk if available), fold into a half-moon shape then press with a fork to seal well.
5. Arrange the empanadas on a baking sheet lined with parchment paper. Brush lightly with olive oil (or egg yolk for a more golden finish).
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