Baked Tuna and Corn Empanadas

In a bowl, place the flour and make a well in the center. Add the butter cut into pieces, the egg, salt, and gradually add the milk while incorporating the flour to form the dough.

Knead the dough until smooth. Cover and refrigerate for 30 minutes.

Finely chop the onions and the bell pepper, removing the seeds and white veins beforehand.

In a skillet with a little oil, sauté the onion and bell pepper.

Once the onion becomes translucent, add the drained tuna and cook for one minute. Remove from heat.

Add the drained corn kernels, béchamel sauce, chopped hard-boiled eggs, and sliced green olives to the mixture.

Mix everything well and season with salt and pepper.

Remove the dough from the refrigerator and roll it out with a rolling pin. Cut out circles for the empanadas and fill them with the prepared filling.

Seal the edges with water and press firmly to prevent the filling from spilling out during baking. You can also seal the edges using a fork.

Place the empanadas on a baking tray that has been greased and floured. Bake in a preheated oven at 200°C (400°F) for about 20 minutes or until the empanadas are golden brown.