Tuna, hard-boiled egg and vegetable empanadillas

Ingredients

• 9 mushrooms
• 5 hard-boiled eggs
• Half an onion
• Half a zucchini
• 9 cherry tomatoes
• 200 g of crushed tomatoes
• 3 tablespoons of cooked tomato sauce (tomato sauce)
• 2 small cans of tuna
• ½ teaspoon of garlic powder (optional)
• 1 pinch of mild paprika (optional)
• salt
• olive oil
• A little milk
• 1 package of empanada dough discs

Preheat the oven to 180 °C (350 °F), with the top and bottom heating elements on.

Chop the vegetables into small pieces and sauté them in a little olive oil. Once they are tender, add the spices and salt.

Add the crushed tomatoes and tomato sauce, and let it simmer for a few minutes.

Let it cool, then add the drained tuna and the chopped hard-boiled eggs.

Place the filling in the center of each disc, brush the edges with milk, fold and close, pressing the edges with a fork. Brush the top with milk.

Bake in the oven until they are golden brown.