Tuna Empanadas

A great appetizer choice, this is a delightful tuna mixture in a delicious pastry dough.

Dough

• ½ cup margarine
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup cold water
• 2½ cups flour
• 2 teaspoons baking powder

Filling

• 7½-ounce can tuna, drained
• 1 onion, diced
• hard-boiled eggs, diced
• pinch of pepper
• ¼ cup water

To make the dough, cream margarine with sugar and salt. Add egg, water, flour, and baking powder. Make into 10–12 balls. Roll each ball out on a floured surface into a circle about 4 inches in diameter. Mix together filling ingredients. Place a teaspoonful of filling in the center of each circle. Moisten edges of dough with water. Fold over and pinch edges together. Bake on a greased baking sheet at 375° until golden brown. Serve with chili sauce.

Yields 10–12.