Pre-heat your oven to the bake/broil option to 210 C (410 F)

Finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red bell pepper

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot, add the diced onions to the pan and cook for about 4 minutes, then add the minced garlic, mix with the onions and then add the diced red bell peppers, mix everything together and cook for about 5 minutes

Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat

For the dough add 1 ½ cups of bread flour (you can use all-purpose flour) to a bowl, ½ teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, ⅓ cup of white wine, and mix everything together

Once you have everything well mixed and it´s formed into a dough, add some flour to a flat surface, add the dough, knead it for 1-2 minutes, form it into a ball and cut it in half

Using a roller, roll out each piece of dough into a thin rectangular shape that is about 10 inches by 4 inches

Using a standard bowl with a 3-inch circular diameter, place it on top of the dough, push down on it, and with a pairing knife cut out the circular shape, you should end up with six 3-inch circular doughs from both pieces of rolled out dough

Turn off the fire on the tomato mixture, add 2 tins of tuna to the tomato mixture and mix everything together

Now let´s create our empanadas, add some of the tomato mixture into each circular dough, fold the dough in half to create a half moon, and pierce down on the outer edges with a fork to seal everything together

Add the six empanadas to a baking tray with some parchment paper, beat one egg in a bowl and brush on top of the empanadas, and add to the oven between 15-18 minutes

Once the empanadas are done and have a golden crust, you can serve them hot or at room temperature