Servings: 6
ingredients

Filling:
- 1 tablespoon of olive oil
- 1 onion
- 1/2 red pepper
- 1 cup basmati rice (cooked) 150g
- 2 cans of natural tuna
- 4 tablespoons of sun-dried tomatoes
- 2 tablespoons of capers
- 1 bunch of parsley
- Salt and black pepper to taste
Pasta:
- 2 + 1/2 cups unbleached wheat flour (380g)
- 1/2 teaspoon fine salt
- 135g unsalted butter
- 1 small egg
- ~1/3 cup of water (75g)
- 1 egg yolk (for brushing)
- Black sesame seeds (to taste)
Preparation
- Start by preparing the dough. In a food processor, place the flour and salt.
- Gradually add the butter cut into cubes and grind. Add the egg.
- Finally add the water little by little and grind. Wrap the dough in cling film and leave in the fridge for at least 30 minutes.
- In a pan, sauté the chopped onion with the olive oil. Add the chopped pepper cubes and let cook for 2 minutes.
- Add the cooked rice as well as the drained tuna. Roughly chop the dried tomatoes as well as capers and add to the rice. Season with salt and pepper to taste.
- Let the filling cool for a few minutes and then add the chopped parsley.
- On a clean surface sprinkled with flour, stretch the previously prepared dough and cut into circles. Place 1 tablespoon of the rice and tuna filling on one side and fold over the dough forming a semicircle. Press the ends well and fold or press with a fork to close. Place the pies in the fridge for around 30 minutes.
- Meanwhile, preheat the oven to 180ºC.
- Brush the pies with the egg yolk and sprinkle with the sesame seeds. Bake for about 20 minutes.