Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.
Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.
Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.
I made these thinking they would taste really good, but I was disappointed they did not taste as good as I thought. The green olives make it taste kinda odd. And the filling just did not go well together, like the lemon juice, olives. The thing I enjoyed the most was the pastry.
Not that great,I was disappointed. My husband and I both felt that the ingredients were not something you would want in an Empanada- the egg especially.If I were to make it again i would definitely use different ingredients for the filling.
Halved the recipe and used phyllo instead of puff pastry to cut down on fat. Amazing! It was a light supper for me tonight, but would make a great appetizer as well.
Maybe my portions were just bigger, but I scooped out what I felt was a fair serving into each empanada, and ended up with six (again, I halved the recipe). With the phyllo, these were done cooking in 14 minutes.
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