Tuna and Olive Empanaditas

• 500 g water
• 2 eggs

Tuna filling

• 2 pieces lemon zest, no white pith (5 x 1 cm)
• 2 garlic cloves
• 50 g olive oil
• 150 g brown onion, cut in halves
• 100 g red peppers, deseeded and cut in eighths
• 80 g green peppers, deseeded and cut in eighths
• 200 g tinned chopped tomatoes, drained
• 80 g Kalamata olives, pitted, sliced
• ½ tsp sea salt
• ½ tsp ground black pepper
• 185 g tinned tuna in oil, drained

Pastry

• 90 g olive oil
• 100 g water
• 40 g dry white wine
• ½ tsp sea salt
• 350 g self-raising flour
• 1 egg, lightly beaten for brushing