Drain the oil from two 5 ounce tins of tuna, add the tuna into a large bowl, shred a generous 2 cups of manchego cheese and add to the bowl with the tuna, season with black pepper (add sea salt if the cheese you´re using is mild in flavor) and mix together, you want to form a paste, so as you´re mixing, push down on the mixture

Roll out the premade pizza doughs, using a bowl with a 4 ½ inch diameter, push down on the pizza dough, twist the bowl, you should end up with four 4 ½ inch round doughs from each pizza dough

Add some all-purpose flour to a piece of parchment paper, dust off all of the circular doughs, stretching them out to make them a bit bigger, evenly divide the tuna & cheese mixture on top of the doughs (about a ¼ cup of the mixture per empanada), fold the dough over the mixture and pierce down on the outer edges with your fingers, then pierce again with a fork on both sides, add the empanadas to a baking tray lined with parchment paper

Brush the empanadas with some egg wash (I seasoned mine with sea salt), add into a preheated oven, bake +broil option 210 C - 425 F, after 12 to 13 minutes and they have a golden crust, remove from the oven, transfer to a wire rack, enjoy them hot, at room temperature or add to the freezer, they will hold for up to 7 days