In the bowl of a mixer with the batter paddle mix the flour, salt and the butter, start adding the water slowly until it start to stick together, then change the paddle to the dough hook in your mixer and knead until you have a soft dough ball.
Knead it a bit on your counter and add flour to prevent the dough to stick to the surface, once you get a soft round ball of dough, wrap it in plastic and chill it for an hour.
Then, with a rolling pin, roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter or like I did with the lid of a tin 4 ½” of diameter. Now you have the empanada discs!
In a bowl mix the tuna, chopped olives, chopped hard boiled egg, roasted red pepper, mayonnaise, mustard and salt. Mix it to make a chunky paste and let it sit.
In the meantime Fabian is outside working on the fire, if you don’t have a wood fired oven, no worries this is the first time we use the oven to bake empanadas and the second time using the oven at all. So before, we have been baking empanadas in our conventional oven at 450 for many years.
To assemble the empanadas, lay the empanada disc in the palm of your hand, brush the edges with a bit of water, place a heaping tablespoon of the filling in on half of the disc, fold the empanada disc and seal the edges with a fork
or pleating with your fingers.
Bake for 10 -15 minutes (in conventional oven); 2-3 minutes (in wood fired oven) or until golden brown.
I have to confess that the heaping tablespoon became just a tablespoon as I was running out of filling in empanada number 15. We used tuna filling on 18 empanadas and ended with the 6 left filled with ham and cheese, delicious as well!
Bring a pot of salted water to a boil, add in the potatoes and cook them until they are fork-tender.
On a cookie sheet, drizzle olive oil or to give it a twist you can add also a dab of butter. Place tender potatoes on the cookie sheet leaving plenty of room between each potato, mash them in both direction with a potato masher, brush the tops with olive oil or again with melted butter.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh or dried chopped rosemary (or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.