Tuna Empanadas

Method

1. Heat oil in a frying pan on the stove over medium high heat. Sauté onions and capsicum for 5-10 minutes until they have softened. Add garlic and fry for 1-2 minutes until fragrant, mix in paprika and corn.
2. Stir in the tomato paste and heat through. Remove from heat, gently mix in the tuna, test taste and season with salt and pepper.
3. Heat oven to 210C bake or 190C fan bake and grease a baking tray.
4. Prepare a small bowl of cool water, set aside.
5. Cut the pastry sheets into quarters, place tablespoonfuls of the mixture evenly into the middle of the pastry squares, brush the edges lightly with water using a pastry brush or your fingers. Fold diagonally to form a triangle, seal the edges using a fork, place on the baking tray. Repeat this process until all the mixture and pastry has been used up. Brush the tops with egg, if desired.
6. Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
7. Prepare the salad as the empanadas bake. Mix olive oil, mustard, salt and pepper in a bowl, add remaining salad ingredients and toss to coat in the dressing.