Tuna and olive empanaditas

• 500 g water
• 2 whole 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 into halves
• 100 g red capsicum, deseeded and cut into eighths
• 80 g green capsicum, deseeded and cut into eighths
• 200 g canned crushed tomatoes, drained
• 80 g pitted Kalamata olives, sliced
• ½ tsp sea salt
• ½ tsp ground black pepper
• 185 g canned 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