Savory Spanish Tuna and Roasted Pepper Empanadillas

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the drained tuna, diced roasted red peppers, chopped green olives, finely diced onion, olive oil, smoked paprika, and salt. Mix well to combine.

Unroll the pie crusts onto a lightly floured surface. Using a 3-4 inch round cookie cutter or a glass, cut out 8-10 circles from each pie crust, re-rolling scraps as needed.

Place a tablespoon of the tuna mixture in the center of each pastry circle. Fold the pastry over to create a half-moon shape, then crimp the edges with a fork to seal.

Arrange the empanadillas on the prepared baking sheet. Brush the tops of each empanadilla with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown and puffed. Let cool slightly before serving.