Spicy Tuna Empanadas - cooking recipe

Ingredients

1 (3 ounce) packet solid white tuna, drained and flaked
1 (4 ounce) can diced green chilies, drained
1 (2 1/2 ounce) can of sliced black olives, drained
1/2 cup of shredded sharp cheddar cheese
1 hard-boiled egg, chopped
salt and pepper
1/4 teaspoon hot pepper sauce
1/4 cup of medium thick chunky salsa
2 (15 ounce) packages refrigerated pie crusts
additional salsa (for serving)

Preparation

In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper, and hot sauce. Toss lightly with fork, add 1/4 cup of salsa; toss again and set aside.
Follow direction on pie crust package. Unfold the crust; cut 4 circles 4 inches each out of each crust. Place the 8 circles on a foil covered baking sheet. Wet the edges of each circle with water. Top each circle with 1/4 cup of lightly packed tuna mixture. Top each with remaining circles (you may have to stretch the top piece slightly to fit). Press edges together and crimp with a fork. Cut slits in top of crust for venting.
Bake at 425\u00b0F for 15 to 18 minutes or until golden brown. Cool slightly and serve with additional salsa.