Assembling the Empanadillas: 1. Set oven to 400° F. 2. Flour a clean surface and place one of the cool dough sheets on the counter. Roll dough out thinly. Work fast and with cold hands, so the dough doesn’t become sticky. 3. Using a 5-inch wide rimmed glass, cup or cookie cutter, cut out about 12 rounds. 4. Place the rounds on a parchment covered cookie pan and top each round with about two tablespoons of the tuna filling. 5. Beat an egg with a teaspoon of water and dab the edges of the disks with a brush. Fold the discs. With the tines of a fork seal and brush some egg wash over the empanadillas so they become golden when baking. 6. Repeat the process with the other cool pastry dough sheet and the filling. Place on cookie sheet. 7. Place the two sheets of empanadillas close to the center of the oven and bake for 13 minutes. Turn the sheets over from top to bottom and from back to front. Bake another 13 minutes or until golden. 8. Serve warm with a salad or on their own as a tapa.
Notes: You can also use puff pastry dough if you want puffy empanadillas. You can use different fillings, as chicken, vegetables with tofu, or a meat substitution. If you want a milder taste, add a teaspoon of sugar when adding the diced tomatoes.