Empanadas fritas de la Chacha con Atún
For the filling:
In a frying pan fry the chorizo, then add the onion to it and cook until the onion is transparent.
Add to this the sweet paprika, white pepper, roasted sweet paprika, dry tomatoes and the tunafish.
Keep stirring until well done.
Cool this down and add to it the boiled eggs (cut in small blocks).
For the dough:
Mix in a bowl the sifted flour, semolina and the salt.
Add the softened butter and the water, keep kneading until getting a well blended dough.
Once the dough is ready divide it in 16 pieces, flatten them in a disc form.
Lay in the middle of each disc 1 full spoon from the filling, previously prepared.
Close the empanada and fry them in a deep fryer until the dough get small bubbles and looks golden brown.