Mama Maggie's Kitchen

For the Tuna Filling:
2 Heat oil in a skillet.
3 Add the onions, garlic and jalapeno pepper. Season lightly with salt and pepper and saute for 2-3 minutes, until onion is soft.
4 Add the tomatoes and again, season lightly with salt and pepper. 
26 Cook for 5 minutes, or until tomatoes release their juice and soften.
5 Mix in the drained tuna, lime juice, and vinegar. Stir to combine.
6 Taste for salt and pepper.
7 Cook for 10 minutes. Stir occasionally.
8 The mixture will thickens slightly. Mix in fresh cilantro.
27 Remove from heat and let cool completely 
For the Dough:
9 In a large bowl, add the flour. 
10 Using clean hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.
11 Add the salt and water. Pour in the water, little by little until the dough comes together. 
28 Mix with your hands or stand mixer until dough comes together. It should not be sticky, just slightly tacky. 
12 Cover directly with plastic wrap or kitchen towel. Let dough rest for 1 hour.
Assemble and Bake
13 Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
14 Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log and slice into 12 equal sections. 
17 Roll into balls and keep them covered so they don't dry out.
15 Roll and extend each ball on lightlyon a lightly floured surface to about 4 inches in diameter. 
21 Add a slice of cheese to the center. Fill with about 1/4 cup of the cooled tuna filling. 
22 Fold over until two sides meet and gently press with fingers. You can crimp with a fork or you can pinch and fold over to create a braided look.
16 Transfer filled empanadas to linedto a lined baking sheet. 
29 Whisk the egg with a splash of cold water. 
23 Using a pastry brush, brush the tops of the unbaked empanadas. 
30 Transfer the baking sheet to middle to the middle rack in the preheated oven. 
24 Bake for 22-25 minutes, or until golden brown all around.